The effect of freezing-thawing and marination time on cooked chicken breast meat quality
Ivić, Maja (Faculty of Technology, Novi Sad (Serbia)) | Jokanović, Marija (Faculty of Technology, Novi Sad (Serbia)) | Džinić, Natalija (Faculty of Technology, Novi Sad (Serbia)) | Tomović, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Škaljac, Snežana (Faculty of Technology, Novi Sad (Serbia)) | Šojić, Branislav (Faculty of Technology, Novi Sad (Serbia)) | Peulić, Tatjana (Institute of Food Technology, Novi Sad (Serbia)) | Ikonić, Predrag (Institute of Food Technology, Novi Sad (Serbia))
Marination is oſt en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and mari- nation holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18 o C and then thawed prior to marination (frozen-thawed). Fil- lets were soaked in marinade for 1.5 h and 20 h and then cooked at 175 o C for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinat- ed fi llets (19.30%) and signifi cantly lower (P < 0.05) comparing to frozen- thawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. Th ere were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P < 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).
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