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

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

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±0.02) and dehydrated by freeze...

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Veröffentlicht in:Korean journal for food science of animal resources 2015-01, Vol.35 (1), p.101-107
Hauptverfasser: Kim, Hack-Youn, Kim, Kon-Joong, Lee, Jong-Wan, Kim, Gye-Woong, Choe, Ju-Hui, Kim, Hyun-Wook, Yoon, Yohan, Kim, Cheon-Jei
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container_end_page 107
container_issue 1
container_start_page 101
container_title Korean journal for food science of animal resources
container_volume 35
creator Kim, Hack-Youn
Kim, Kon-Joong
Lee, Jong-Wan
Kim, Gye-Woong
Choe, Ju-Hui
Kim, Hyun-Wook
Yoon, Yohan
Kim, Cheon-Jei
description 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±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
doi_str_mv 10.5851/kosfa.2015.35.1.101
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The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±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&lt;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&lt;0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p&lt;0.05). 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title Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing
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