Marination method and honey level affect physical and sensory characteristics of roasted chicken

Journal of Food Science

Volumn 64, Issue 1, 1999, Pages 163-166

  Hashim, I B ^b   McWatters, K H ^a   Hung, Y C ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

Chicken; Instrumental color; Marination; Sensory; Texture

Indexed keywords

EID: 0033020607     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb09883.x     Document Type: Article

References (13)

1. Cardetti, M. 1997. Functional role of honey in savory snacks. Cereal Foods World 42: 746-748.
2. Chen, T. C. 1982. Studies on the marination of chicken parts for deep-fat frying J. Food Sci. 47:1016-1017. 1019.
3. Dawson, P.L., Acton, J.C., and Han, I.Y. 1994. Honey as an ingredient in sliced turkey meat. Poultry Sci. 73, SPSS Abstracts Supplement 1, p. 133.
4. Demetriades, K., Guffey, C., and Khalil, M.H. 1995. Evaluating the role of honey in fat-free potato chips. Food Technol. 49(10): 66-67.
5. Ensminger, A.H., Ensminger, M.E, Konlande, J.E., and Robson, J.R.K. 1994. Honey, p. 1185-1188, in Foods and Nutrition Encyclopedia. CRC Press, Boca Raton, FL.
6. Goodwin, T.L. and Maness, J.B. 1984. The influence of marination, weight, and cooking technique on tenderness of broilers. Poult. Sci. 63: 1925-1929.
7. Heath, J.L. and Owens, S. L. 1991. Reducing variation in marinade retained by broiler breasts. Poult. Sci. 70: 160-166.
8. Landes, D.R. 1972. The effect of polyphosphates on several organoleptic, physical, and chemical properties of stored precooked chicken. Poult. Sci. 51: 641-646.
9. Lyon, C.E. and Lyon, B.G. 1990. The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat. Poult. Sci. 69: 1420-1427.
10. SAS Institute, Inc. 1995. Statistical Analysis System. User's Guide, Version 6. SAS Institute, Inc., Cary, NC.
11. Shults, G.W. and Wierbicki, E. 1973. Effect of sodium chloride and condensed phosphates on the water-holding capacity, pH and swelling of chicken muscle. J. Food Sci. 38: 991-994.
12. Yang, C.C. and Chen, T.C. 1993. Effects of refrigerated storage, pH adjustment, and marinade on color of raw and microwave cooked chicken meat. Poult. Sci. 72: 355-362.
13. Young, L.L., Papa, C.M., Lyon, C.E., and Wilson, R.L. 1992. Moisture retention and textural properties of ground chicken meat as affected by sodium tripolyphosphate, ionic strength and pH. J. Food Sci. 57: 1291-1293.