title: Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality.
abstract: Whole chicken breast was injected with potassium bicarbonate (PB), sodium bicarbonate (SB), and potassium lactate (K-lactate) and salt, alone or in combination at different concentration levels. The objectives were to 1) investigate the effects of different concentration of PB, SB, and PL on instrumental color, water-holding capacity (WHC), objective tenderness, expressible moisture, and moisture content and 2) evaluate whether sodium-containing ingredients can be replaced with potassium as a potential strategy to reduce total sodium content in the finished product. Results showed that chicken breast tissue marinated with SB and PB had greater moisture retention, display characteristics, and cooked product qualities than chicken breast tissue injected with water and the nonmarinated control. The L* values (lightness) did not change over the period of retail display and were not different compared to the control (P>0.05). The chicken breast enhanced with SB, PB, and K-lactate retained better retail display color than the controls (marinated with water and nonmarinated). Increasing the potassium bicarbonate concentration from 0.5 to 1.5% significantly improved the water-holding capacity (82.17 to 92.61%; P<0.05) and led to better cook yield (83.84 to 91.96%). Shear force values were lower at the 0.5% level for both SB and PB compared to the control. PB performed better on retail display and cooked meat quality than SB. This study suggests that chicken breast tissue can be marinated with KB as a healthier alternative to phosphate or SB.
authors.affiliation: Department of Food Science & Technology, University of Georgia, Athens, 30602.
authors.forename: Nakia
authors.initials: N
authors.lastname: Lee
authors.affiliation: Department of Food Science & Technology, University of Georgia, Athens, 30602.
authors.forename: Vijendra
authors.initials: V
authors.lastname: Sharma
authors.affiliation: Department of Food Science & Technology, University of Georgia, Athens, 30602.
authors.forename: Nettie
authors.initials: N
authors.lastname: Brown
authors.affiliation: Department of Food Science & Technology, University of Georgia, Athens, 30602 anandm@uga.edu.
authors.forename: Anand
authors.initials: A
authors.lastname: Mohan
mesh_terms: D000818:Animals; D001639:Bicarbonates / Q000737:chemistry*; D002645:Chickens; D005519:Food Preservation / Q000379:methods; D019344:Lactic Acid / Q000737:chemistry*; D008460:Meat / Q000592:standards*
chemical_list: D001639:Bicarbonates; D019344:Lactic Acid
keywords: bicarbonates; chicken breast; color; cook yield; water-holding capacity