title: Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.
abstract: BACKGROUND
  This research aimed to study the effect of phosphate on quality of ready-to-cook spent hen muscle marinated with Tom Yum paste, a famous Thai food made from chilli, lime leaves and garcinia (pH 2.5-2.9). The effects of phosphate treatments (phosphate types, soaking time, and phosphate concentration) on physical characteristics of spent hen muscle in high acid condition were investigated. Quality changes of muscles pretreated with or without phosphate and marinated with Tom Yum paste were determined during storage at 4 degrees C for 30 days.
  
  
  RESULTS
  The acidified muscle pretreated with 40 g L(-1) sodium tripolyphosphate for 10 h had the highest marinade absorption, and the lowest cooking loss and shear force among all treatment samples. Microstructures of acidified muscle pretreated with and without sodium tripolyphosphate showed significant swelling with larger fibre diameter. Phosphate pretreatment had no influence on cooking loss, shear force and thiobarbituric acid reactive substance values of Tom Yum marinated muscle during storage. Tom Yum marination with phosphate pretreatment caused a higher increase in psychrophilic bacteria compared to that of marinating without phosphate.
  
  
  CONCLUSIONS
  Phosphate pretreatment could not improve the physical quality of Tom-Yum marinated spent hen muscle and affected the antimicrobial property of Tom-Yum marinade, resulting in a reduction of shelf-life of the marinated muscle from 30 days to 20 days.
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand.
authors.forename: Pirinya
authors.initials: P
authors.lastname: Wongwiwat
authors.forename: Saowakon
authors.initials: S
authors.lastname: Wattanachant
authors.forename: Sunisa
authors.initials: S
authors.lastname: Siripongvutikorn
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D002212:Capsicum; D002645:Chickens; D002957:Citrus; D003080:Cold Temperature; D003212:Condiments; D003296:Cooking; D004487:Edema; D005260:Female; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005524:Food Technology; D029760:Garcinia; D008460:Meat / Q000382:microbiology; D018485:Muscle Fibers, Skeletal; D018482:Muscle, Skeletal / Q000737:chemistry / Q000187:drug effects* / Q000382:microbiology; D011122:Polyphosphates / Q000494:pharmacology*; D012034:Refrigeration; D013314:Stress, Mechanical; D017392:Thiobarbituric Acid Reactive Substances
chemical_list: D011122:Polyphosphates; D017392:Thiobarbituric Acid Reactive Substances; C005692:triphosphoric acid