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http://dx.doi.org/10.5851/kosfa.2015.35.1.101

Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing  

Kim, Hack-Youn (Department of Animal Resources Science, Kongju National University)
Kim, Kon-Joong (Department of Animal Resources Science, Kongju National University)
Lee, Jong-Wan (Department of Animal Resources Science, Kongju National University)
Kim, Gye-Woong (Department of Animal Resources Science, Kongju National University)
Choe, Ju-Hui (Meat Science and Muscle Biology Lab, Department of Animal Science, Purdue University)
Kim, Hyun-Wook (Research Institute for Meat Science and Culture, Konkuk University)
Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
Kim, Cheon-Jei (Research Institute for Meat Science and Culture, Konkuk University)
Publication Information
Food Science of Animal Resources / v.35, no.1, 2015 , pp. 101-107 More about this Journal
Abstract
The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.
Keywords
chicken breast; tumbler; tenderizer; injector; gelatin; fiber;
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