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Poultry Science, Vol 83, Issue 1, 129-131
Copyright © 2004 by Poultry Science Association

Articles

Effect of vacuum on moisture absorption and retention by marinated broiler fillets

LL Young and DP Smith

Richard B. Russell Research Center, PPMQ-ARS-USDA, Athens, Georgia 30604, USA. lyoung@saa.ars.usda.gov

Effects of vacuum on moisture retention and quality characteristics of aged chicken breast fillets were evaluated. One hundred twenty-eight broilers (2 replicates of 64 birds each) were manually slaughtered, chilled in ice water, placed in unsealed plastic bags, and then aged overnight at 4 degrees C. Both pectoralis major muscles were harvested from each carcass. Left muscles were marinated for 30 min en vacuo with 20% (vol/wt) of a 10% NaCl (wt/vol) solution containing 4% (wt/vol) commercial food-grade polyphosphate. Right fillets were marinated similarly but without vacuum. Moisture absorption, cooked yield, pH change during marination, and shear values of vacuum-marinated fillets were compared to those on fillets marinated without vacuum. Use of vacuum during marination increased moisture absorption during marination, but after cooking, yields were similar. Nor did vacuum effect pH or shear values. Under the conditions of this study, use of vacuum during marination appeared to offer no significant advantage over marination at atmospheric pressure.


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D. P. Smith and L. L. Young
Marination Pressure and Phosphate Effects on Broiler Breast Fillet Yield, Tenderness, and Color
Poult. Sci., December 1, 2007; 86(12): 2666 - 2670.
[Abstract] [Full Text] [PDF]


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