Consumer acceptance of broiler breast fillets marinated with varying levels of salt

Abstract

Marination is an increasingly popular trend in the meat industry for meat quality enhancement. The purpose of this study was to evaluate the effects different levels of salt in marinated poultry breast meat on consumer acceptance. A total of 100 broiler carcasses were deboned at 5 h postmortem, and breast fillets were marinated with 1 of 4 concentrations of salt: 0.5, 0.75, 1, and 1.25%. All marinated treatments had 0.45% phosphate concentration. A nonmarinated control was also included. Sensory evaluations of left fillets for moistness, texture, tenderness, saltiness, flavor, and overall impression were obtained on all treatments using hedonic and just about right (JAR) scales. Instrumental tenderness analysis was conducted on right fillets using Meullenet-Owens Razor Shear analysis methods. Hedonic data showed no significant difference in the marinated products (0.5 to 1.25% salt) for overall impression, flavor, and texture. However, according to the JAR scale, as the percentage of salt in the formulation increased (0.5, 0.75, 1.0, 1.25%), the percentage of consumers who considered the product as not salty enough generally decreased. The products with the greater concentrations of salt (1.0 and 1.25%) resulted in high percentages of consumers who considered the product too salty. For juiciness and tenderness, a large percentage (>70%) of the consumers considered 0.5, 0.75, and 1.0% treatments to be JAR. Greater than 20% of consumers considered fillets marinated with 1% or greater salt concentration as too salty. Fillets marinated with lower levels of salt (0.5 and 0.75%) were considered JAR for saltiness by most consumers, whereas very few consumers considered the fillets to be too salty. Using instrumental tenderness analysis, salt concentrations above 1.0% were more tender than other treatments; however, all marinated treatments were significantly more tender than nonmarinated controls. These results suggest that using low salt concentrations, 0.5 to 0.75%, is appropriate for marination of postrigor broiler breast meat to obtain desirable quality attributes.

Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling

“…Flavor and texture remain the driving force for purchase intent and liking of many food products (Chambers and others 1996; Young and others 2004; Yates and Drake 2007; Childs and Drake 2009). Sodium chloride (salt) plays a crucial role in microbial stability, flavor development and texture formation of food including cheese, meat, snacks and cereals, and bakery goods (Schroeder and others 1988; Guinee and Fox 2004; Desmond 2006; Munoz and others 2009; Gomes and others 2011). The 2 main strategies to reduce sodium are reducing the amount of sodium or partial replacement of sodium chloride with other salt substitutes such as potassium chloride.…”

Dried Plum Products as a Substitute for Phosphate in Chicken Marinade

“…Application of marinades to raw poultry meat has risen sharply in the past few years in the poultry industry (Saha and others 2009). These marinades are frequently a mixture of water, salt, and phosphate that are applied to the meat by soaking, injection, or vacuum tumbling depending on the product type.…”

Sensory attributes and quality of meat in improved indigenous chicken fed on Prosopis juliflora pods in Kenya

“…The results of sensory analysis and meat quality, as a result of feeding a particular kind of diet, could allow producers to respond to preferences of consumers more easily (Saha et al, 2009;Liu et al, 2004). There is therefore need to determine whether addressing feed shortage in poultry subsector using Prosopis juliflora pods has an effect on improving meat quality and preference of IC by consumers which remains popular as compared to exotic breed (Al-Marzooqi et al, 2015).…”