Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets

Salma Mohamad Yusop, Maurice G. O'Sullivan, John F. Kerry, Joseph P. Kerry

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The effects of different processing methods and marinating times on the physical and sensory properties of cooked Chinese-style marinated chicken breast fillets were investigated. Factors including marinade treatment (CM = coarse + mixing; CMH = coarse + mixing + homogenizing; FM = fine + mixing; FMH = fine + mixing + homogenizing) marinating method (immersion only, injection and immersion, tumbling) and holding time (0, 18 h) were applied to samples before cooking under simulated commercial conditions. Marinade absorption, cooking loss, maximum force and surface colour (L, a, b values) were measured. Sensory properties including colour, colour penetration, aroma, toughness, flavour acceptability, saltiness, sourness, sweetness, juiciness and overall acceptability were also evaluated using 20 naïve assessors. Homogenized marinades, CMH and FMH increased surface CIE a (redness) and b (yellowness) values. Conversely, CM had the lowest colour penetration. Employing a tumbling method and an 18 h holding period was found to be positively correlated with most sensory attributes measured; surface colour, colour penetration, aroma, saltiness and sweetness. The individual effect of tumbling produced a significantly (P < 0.05) higher overall acceptability, whereas samples held for 18 h were least preferred by the assessors due to lower flavour and overall acceptability scores.

Original languageEnglish
Pages (from-to)363-370
Number of pages8
JournalLWT - Food Science and Technology
Volume46
Issue number1
DOIs
Publication statusPublished - Apr 2012

Fingerprint

marinating
fillets
processing technology
breasts
Chickens
Breast
Color
chickens
color
saltiness
sensory properties
sweetness
Cooking
Immersion
flavor
odors
sourness
juiciness
cooking quality
cooking

Keywords

  • Holding time
  • Homogenization
  • Immersion
  • Injection
  • Marinating
  • Naïve assessors
  • Sensory evaluation
  • Tumbling

ASJC Scopus subject areas

  • Food Science

Cite this

Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets. / Mohamad Yusop, Salma; O'Sullivan, Maurice G.; Kerry, John F.; Kerry, Joseph P.

In: LWT - Food Science and Technology, Vol. 46, No. 1, 04.2012, p. 363-370.

Research output: Contribution to journalArticle

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