Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments — Oak Academic Publishing
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Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments
Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena, Italy
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Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena, Italy
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Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena, Italy.
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Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena, Italy.
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Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena, Italy
1 Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena, Italy
2 Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena, Italy
3 Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena, Italy.
4 Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena, Italy.
5 Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena, Italy
Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat products. The aim of this study was to evaluate the effect of different temperature combinations of dry air-cooking treat ments (Air and Core temperatures: 160 - 76, 160 - 80, 200 - 76 and 200℃ - 80℃, respectively) on chemical com position, texture properties, water activity, freezable water and bound water, color, pH, and water binding ca pacity of phosphate and bicarbonate-marinated chicken breast. A batch of 24 h post-mortem broiler breast meat of 80 fillets w as divided into two groups of marination treatments (0.3% sodium bicarbonate n = 40, 0.3% so dium tripolyphosphate n = 40) and w as vacuum tumbled (45 min, ?0.95 mbar, 20 rpm). Different tempera ture-combinations cooking treatments significantly modified the chemical composition. Bicarbonate marinated fillets showed higher ability to retain water (67.3% vs. 65.7%, P < 0.05) during severe heat treatment and lower cook losses (30.7% vs. 33.4%, P < 0.05) when compared with phosphate-marinated fillets. The effect of changing the cooking temperatures on Texture Profile Analysis (hardness, cohesiveness, gumminess, springiness, and chewiness) was more tangible in phosphate marinated fillets than bicarbonate. Bicarbon ate-marinated fillets showed significant differences in the percentage of bound wat er, lat ent heat, and water activity after cooking in comparison to phosphate-marinated fillets. The results of this study revealed that phosphate-marinated fillets interact ed with heat treatments in different pattern s in comparison with bicar bonate-mar inated fillets .
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