Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis)

Abstract

Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt steaks (transversus abdominis) A c c e p t e d A r t i c l eObjective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt steak on overall retention rate, shear force, and consumer sensory attributes.Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt steaks (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel.Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and beefinside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt steaks. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside Bbeef skirt steaks with CF050 were least liked overall by the consumer panel. Conclusion:Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with sodium tripolyphosphate.