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Research Articles

Effect of Marination Method, Holding Temperature and Time on Physicochemical Parameters, Sensory Attributes and Microbial Quality of Broiler Chicken Breast Meat

Authors:

A. P. K. Koggala Hewage,

Sabaragamuwa University of Sri Lanka, 70140, LK
About A. P. K.
Department of Livestock Production, Faculty of Agricultural Sciences
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R. K. Mutucumarana,

Sabaragamuwa University of Sri Lanka, 70140, LK
About R. K.
Department of Livestock Production, Faculty of Agricultural Sciences
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M. S. Andrew

Maxies and Company (Pvt.) Ltd, Wennappuwa, LK
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Abstract

We assessed the effect of holding temperature and time on physicochemical parameters, sensory attributes, and microbial quality of unmarinated and marinated broiler chicken breast meat. A factorial arrangement of treatments (4 x 2 x 2) was used in assessing four methods (unmarinated control, immersion, injection, and tumbling), two holding temperatures (4 °C and 8 °C), and two holding times (4 and 8 h). The Pectoralis major breast meat samples were marinated and randomly allocated into treatment combinations. The highest marinade uptake was reported from the injection method (P<0.05). Injection (4 °C - 4 h; 4 °C - 8 h, 8 °C - 4 h and 8 °C – 8 h), immersion (4 °C - 4h and 8°C - 8 h) and tumbling marination (4 °C - 4 h; 4 °C - 8 h and 8 °C – 4 h) resulted the highest cooking yield (P < 0.05). Injection and tumbling resulted from the minimum cooking loss. Marination improved the external surface b* value and reduced the internal surface L* value compared to the control (P<0.05). Holding meat at 8 °C for 8h after tumbling marination reported the highest (P<0.05) score for aroma, surface color, marinade penetration, color penetration, and overall acceptability. The total microbial counts of all the treatments ranged between 3.30 and 4.45 log CFU/g. The present study concluded that holding meat at 4 °C for 8 h following injection marination was the best for the development of meat quality. The overall acceptability was highest when meat was held at 8 °C for 8 h after tumbling marination. All products tested were safe for human consumption within 42 days when stored at -18 °C.

How to Cite: Koggala Hewage, A.P.K., Mutucumarana, R.K. and Andrew, M.S., 2022. Effect of Marination Method, Holding Temperature and Time on Physicochemical Parameters, Sensory Attributes and Microbial Quality of Broiler Chicken Breast Meat. Tropical Agricultural Research, 33(2), pp.151–172. DOI: http://doi.org/10.4038/tar.v33i2.8472
Published on 30 Mar 2022.
Peer Reviewed

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