Optimization of the still-marinating process of chicken parts
The still-marinating process is a simplified technology used to tenderize and to improve the flavor and succulence of meat to satisfy consumer demand. The objective of this study was to obtain still-marinated chicken breast meat and legs of good quality. To attain this aim, the effects of salt conce...
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| Veröffentlicht in: | Meat science 1999-06, Vol.52 (2), p.227-234 |
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| creator | Lemos, A.L.S.C. Nunes, D.R.M. Viana, A.G. |
| description | The still-marinating process is a simplified technology used to tenderize and to improve the flavor and succulence of meat to satisfy consumer demand. The objective of this study was to obtain still-marinated chicken breast meat and legs of good quality. To attain this aim, the effects of salt concentration, polyphosphates concentration and marinating time were optimized to increase weight gain, reduce loss of weight during storage and reduce cooking loss, making use of the surface response methodology. The results of this study indicate that marinating times ranging from 8–12 hours, salt concentrations ranging from 3–4% and polyphosphates concentration ranging from 2–3% are recommended for the still-marinating process of chicken breast meat. In additon, marinating times ranging from 4–8 hours, salt concentration ranging from 3–4% and polyphosphates concentration of about 2% can be suggested for the still-marinating process of chicken legs. © |
| doi_str_mv | 10.1016/S0309-1740(98)00172-7 |
| format | Article |
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The objective of this study was to obtain still-marinated chicken breast meat and legs of good quality. To attain this aim, the effects of salt concentration, polyphosphates concentration and marinating time were optimized to increase weight gain, reduce loss of weight during storage and reduce cooking loss, making use of the surface response methodology. The results of this study indicate that marinating times ranging from 8–12 hours, salt concentrations ranging from 3–4% and polyphosphates concentration ranging from 2–3% are recommended for the still-marinating process of chicken breast meat. 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The objective of this study was to obtain still-marinated chicken breast meat and legs of good quality. To attain this aim, the effects of salt concentration, polyphosphates concentration and marinating time were optimized to increase weight gain, reduce loss of weight during storage and reduce cooking loss, making use of the surface response methodology. The results of this study indicate that marinating times ranging from 8–12 hours, salt concentrations ranging from 3–4% and polyphosphates concentration ranging from 2–3% are recommended for the still-marinating process of chicken breast meat. 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Psychology</subject><subject>marinating</subject><subject>Meat and meat product industries</subject><subject>meat quality</subject><subject>polyphosphates</subject><subject>salt</subject><subject>shear</subject><subject>sodium chloride</subject><subject>sodium tetrapolyphosphate</subject><subject>sodium tetrapyrophosphate</subject><subject>sodium tripolyphosphate</subject><subject>texture</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNqFkMtOwzAQRS0EouXxCUAWSMAiMLaT2F4ghBAvCYlF6dpynAk1pEmxUyT4elxaYMnK0vjMzJ1DyB6FUwq0OBsBB5VSkcGxkicAVLBUrJEhlYKnGeVynQx_kQHZCuEFIsWZ3CQDxqBgXBRDcv44693UfZredW3S1Uk_wST0rmnSqfGujfX2OZn5zmIIi387cfYV22RmfB92yEZtmoC7q3ebjG-un67u0ofH2_ury4fUZjTvYwRqORc5WlC0oJzXUKjMqJIphcZIlKw0ZV7kRoC1NTKsTC5LoBVkNVQl3yZHy7kxyNscQ6-nLlhsGtNiNw9aAZMUMp5FMl-S1ncheKz1zLt4yYemoBfi9Lc4vbCildTf4rSIffurDfNyitVv14-pCByuABOsaWpvWuvC33TBaaFkxA6WWG06bZ59RMYjFr0DUxxyxiJxsSQwCnt36HWwDluLlfNoe1117p-sX-VNkpE</recordid><startdate>19990601</startdate><enddate>19990601</enddate><creator>Lemos, A.L.S.C.</creator><creator>Nunes, D.R.M.</creator><creator>Viana, A.G.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19990601</creationdate><title>Optimization of the still-marinating process of chicken parts</title><author>Lemos, A.L.S.C. ; Nunes, D.R.M. ; Viana, A.G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c415t-171c3375ec0916133f0694a9b299eaa8e82bab565a70ccfe2eda58b01d04f0db3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Biological and medical sciences</topic><topic>chicken breast meat</topic><topic>chicken legs</topic><topic>chicken meat</topic><topic>cooking losses</topic><topic>duration</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>marinating</topic><topic>Meat and meat product industries</topic><topic>meat quality</topic><topic>polyphosphates</topic><topic>salt</topic><topic>shear</topic><topic>sodium chloride</topic><topic>sodium tetrapolyphosphate</topic><topic>sodium tetrapyrophosphate</topic><topic>sodium tripolyphosphate</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lemos, A.L.S.C.</creatorcontrib><creatorcontrib>Nunes, D.R.M.</creatorcontrib><creatorcontrib>Viana, A.G.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lemos, A.L.S.C.</au><au>Nunes, D.R.M.</au><au>Viana, A.G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of the still-marinating process of chicken parts</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>1999-06-01</date><risdate>1999</risdate><volume>52</volume><issue>2</issue><spage>227</spage><epage>234</epage><pages>227-234</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>The still-marinating process is a simplified technology used to tenderize and to improve the flavor and succulence of meat to satisfy consumer demand. 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| ispartof | Meat science, 1999-06, Vol.52 (2), p.227-234 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences chicken breast meat chicken legs chicken meat cooking losses duration Food industries Fundamental and applied biological sciences. Psychology marinating Meat and meat product industries meat quality polyphosphates salt shear sodium chloride sodium tetrapolyphosphate sodium tetrapyrophosphate sodium tripolyphosphate texture |
| title | Optimization of the still-marinating process of chicken parts |
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