Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality

Abstract

Whole chicken breast was injected with potassium bicarbonate (PB), sodium bicarbonate (SB), and potassium lactate (K-lactate) and salt, alone or in combination at different concentration levels. The objectives were to 1) investigate the effects of different concentration of PB, SB, and PL on instrumental color, water-holding capacity (WHC), objective tenderness, expressible moisture, and moisture content and 2) evaluate whether sodium-containing ingredients can be replaced with potassium as a potential strategy to reduce total sodium content in the finished product. Results showed that chicken breast tissue marinated with SB and PB had greater moisture retention, display characteristics, and cooked product qualities than chicken breast tissue injected with water and the nonmarinated control. The L* values (lightness) did not change over the period of retail display and were not different compared to the control (P>0.05). The chicken breast enhanced with SB, PB, and K-lactate retained better retail display color than the controls (marinated with water and nonmarinated). Increasing the potassium bicarbonate concentration from 0.5 to 1.5% significantly improved the water-holding capacity (82.17 to 92.61%; P<0.05) and led to better cook yield (83.84 to 91.96%). Shear force values were lower at the 0.5% level for both SB and PB compared to the control. PB performed better on retail display and cooked meat quality than SB. This study suggests that chicken breast tissue can be marinated with KB as a healthier alternative to phosphate or SB.

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

“…GC, G1, and G2 samples on day zero of storage obtained WHC values of 82.02%, 87.05%, and 85.97%, respectively (Table ). These values are in accordance with Lee, Sharma, Brown, and Mohan () who found WHC values of 87.5% for raw chicken meat, stored at temperature 4 °C ± 1 °C. The GC group showed significantly lower WHC values than the other samples, showing a constant decrease of this parameter throughout the analysis.…”

“…GC, G1, and G2 samples on day zero of storage obtained WHC values of 82.02%, 87.05%, and 85.97%, respectively (Table 5). These values are in accordance with Lee, Sharma, Brown, and Mohan (2015) who…”

Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage

“…From each thigh (M. Iliotibialis lateralis) two strips of approximately 2.5 × 0.5-0.7 cm were cut (long axis parallel to muscle fibers) using a knife and placed under the 'V' slot of WB blade. Average peak force (kg) was measured and utilized as a measurement of thigh tenderness [30]. The entire experiment was conducted in three separate trials.…”

“…The control and SL-SD 1% exhibited lowest weight pick-up (%) compared to SL-SD 2.5% and STPP 5% with a weight pick-up ranging from 7.43 to 7.65% (p < 0.05) ( Table 2). Increased yield could be attributed to the ability of organic acid salts to cause swelling in the myofibrillar proteins causing higher water accumulation in the muscle [30]. However, limited documentation explaining the exact mechanism of higher yield due to lactates and diacetates is unknown.…”

Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

“…Phosphates increase myofibrillar swelling and improve water-holding capacity by increasing pH and ionic strength and facilitating protein extraction (Xiong, 2000) and, in this way, contribute to water retention, texture, and sensory properties. For this reason, their complete removal from meat and poultry products is not always possible; therefore, the use of various binders and starches as functional alternatives to phosphate have been researched (Sen et al, 2005;Lee et al, 2015). Among these are ingredients such as bicarbonates (Sen et al, 2005;Lee et al, 2015), porcine blood plasma (Hurtado et al, 2012), wheat bran, modified tapioca starch and sodium citrate (Ruusunen et al, 2003), and, more recently, winter mushroom powder (Choe et al, 2018), potassium bicarbonate (LeMaster et al, 2019), and chia mucilage (Câmara et al, 2020).…”