title: Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing.
abstract: The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.
authors.affiliation: Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea.
authors.forename: Hack-Youn
authors.initials: HY
authors.lastname: Kim
authors.affiliation: Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea.
authors.forename: Kon-Joong
authors.initials: KJ
authors.lastname: Kim
authors.affiliation: Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea.
authors.forename: Jong-Wan
authors.initials: JW
authors.lastname: Lee
authors.affiliation: Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea.
authors.forename: Gye-Woong
authors.initials: GW
authors.lastname: Kim
authors.affiliation: Meat Science and Muscle Biology Lab, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States; Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea.
authors.forename: Ju-Hui
authors.initials: JH
authors.lastname: Choe
authors.affiliation: Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Yohan
authors.initials: Y
authors.lastname: Yoon
authors.affiliation: Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-301, Korea.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
keywords: chicken breast; fiber; gelatin; injector; tenderizer; tumbler