title: Optimization of the still-marinating process of chicken parts.
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. 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. ©
authors: Centro de Tecnologia de Carnes, Instituto de Tecnologia de Alimentos, Campinas, PO Box 139, Brazil.
authors: A L
authors: AL
authors: Lemos
authors: D R
authors: DR
authors: Nunes
authors: A G
authors: AG
authors: Viana