SYNERGISTIC EFFECT OF DIFFERENT CONCENTRATIONS OF SODIUM CHLORIDE AND
SODIUM TRIPOLYPHOSPHATE ON PHYSICOCHEMICAL PROPERTIES AND SENSORY ATTRIBUTES OF
MARINATED BROILER BREAST FILLETS
S. Ali1*, S. Nazir1, M. Hayat1, K. Nauman1,
J. Nasir1, M. Sohaib2, and M. A.
Khan3
1Department of Meat
Technology, Faculty of Animal Production and Technology, 2Faculty of
Bio Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan; 3Department
of Food Science & Technology, University College of Agriculture & Environmental
Sciences, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan.
Corresponding author’s email : Sher.ali@uvas.edu.pk
ABSTRACT
The objective of
this study was to evaluate the comparative effect of combination of different
concentrations of salts on quality, yield and sensory attributes of broiler
breast meat. Breast fillets were vacuum tumbled for 20 minutes with 20% (based
on meat weight) marinade solution. Marinade solution was made using different
concentrations of sodium chloride (NaCl) and sodium tripolyphosphate (STPP). A
total of 84 breast fillets were used in this trial, and the fillets were
divided into 7 groups. The 1st group (no marination) was kept as
control group (T○), 2nd group was treated with 3% NaCl (T1)
solution in water (w/w), 3rd group was treated with 1.5% NaCl and
0.3% STPP (T2). Similarly 4th , 5th , 6th , and 7th groups were treated with 1.25% NaCl + 0.35% STPP (T3),
1% NaCl + 0.4% STPP (T4), 0.75% NaCl + 0.45% STPP (T5),
0.5% NaCl + 0.5% STPP (T6) ,respectively. The pH, color, marinade
pick up and loss, cooking yield, tenderness, water holding capacity and sensory
attributes were evaluated. By treating with T5 shear force values
(tenderness) were improved significantly (P ≤ 0.05) when compared with other marination
treatments and the control group. In addition, the breast fillets that were
treated with T3 and T4 showed significantly (P ≤ 0.05) higher cooking
yields and highly acceptable to the sensory panel than other treatments. Therefore,
it was concluded that relatively low concentration (0.75-1.25%) of sodium
chloride in combination with low concentration (0.35-0.45%) of sodium
tripolyphosphate could improve the quality and sensory attributes of fresh
vacuum tumbled poultry meat.
Key
words: sodium
chloride, sodium tripolyphosphate, vacuum tumbling, broiler breast meat. |