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Monitoring phosphate marinade penetration in tumbled chicken filets using a thin-slicing, dye-tracing method
1Department of Animal Sciences, University of Kentucky, Lexington 40546, USA. ylxiong@pop.uky.edu
Abstract:
A simple dye-tracing method was developed to monitor the kinetic process of water penetration in chicken filets subjected to rotary tumble marination. A total of 860 chicken breast filets were tumbled for 0, 5, 15, and 30 min in marinades containing 1.6 or 3.2% sodium PP, TPP, or HMP with or without 8% NaCl. Marinade penetration was monitored by tracing a dye (FD&C Blue No. 1) migrating into different layers of the filets using a spectrophotometric measurement (absorbance at 627 nm). Marinades penetrated most rapidly in the initial 5 min, e.g., PP, TPP, and HMP at a low level (1.6%) enhancing the rate of penetration of unsalted water in the first 5 min by 196, 171, and 138%, respectively. However, the effect of phosphates was diminished when their concentration was high (3.2%) or when salt was present. Overall, low-level (1.6%) phosphates facilitated water penetration deep into the filets, whereas high-level (3.2%) phosphates and salt improved water penetration in the surface layers of the filets.
Insights
Low-level phosphates significantly boost initial water penetration in chicken filets during marination. Higher phosphate levels or added salt improve surface water absorption, impacting meat processing.
Area of Science:
- Food Science
- Meat Technology
- Process Engineering
Background:
- Rotary tumble marination is crucial for enhancing meat quality.
- Understanding water penetration kinetics is key to optimizing marination processes.
- Phosphates and salt are common marinade ingredients affecting meat properties.
Purpose of the Study:
- To develop a dye-tracing method for monitoring water penetration in chicken filets.
- To investigate the kinetic process of marinade penetration during rotary tumble marination.
- To evaluate the effects of different phosphate types, concentrations, and salt on water penetration.
Main Methods:
- A spectrophotometric dye-tracing method using FD&C Blue No. 1 was employed.
- Chicken breast filets were marinated using rotary tumbling for varying times (0-30 min).
- Marinades contained sodium pyrophosphate (PP), tripolyphosphate (TPP), or hexametaphosphate (HMP) at 1.6% or 3.2%, with or without 8% NaCl.
Main Results:
- Marinade penetration was fastest within the initial 5 minutes of tumbling.
- Low-level (1.6%) phosphates (PP, TPP, HMP) significantly enhanced unsalted water penetration rate by 196%, 171%, and 138%, respectively.
- High-level (3.2%) phosphates and the presence of 8% NaCl diminished the enhancing effect on deep penetration but improved surface absorption.
Conclusions:
- Low-level phosphates are effective in promoting rapid and deep water penetration into chicken filets.
- High-level phosphates and salt primarily influence water penetration in the surface layers of chicken filets.
- The developed dye-tracing method provides a reliable way to monitor water penetration kinetics in marinated meat products.