Evaluation of poultry protein isolate as a food ingredient: Physicochemical properties and sensory characteristics of marinated chicken breasts

Journal of Food Science

Volumn 78, Issue 7, 2013, Pages

  Khiari, Zied ^a   Omana, Dileep A ^a   Pietrasik, Zeb ^b   Betti, Mirko ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

Chicken breasts; Marination; Poultry protein isolate; Sensory; Soy protein isolate; Texture

Indexed keywords

BRINE; INORGANIC SALT; MUSCLE PROTEIN; PHOSPHATE; SOYBEAN PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ADOLESCENT; ADULT; AGED; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; CHICKEN BREASTS; COLOR; CONSUMER; FEMALE; FOOD HANDLING; HUMAN; MALE; MARINATION; MEAT; MIDDLE AGED; PHYSICAL CHEMISTRY; POULTRY; POULTRY PROTEIN ISOLATE; SENSORY; SOY PROTEIN ISOLATE; TASTE; TEXTURE; YOUNG ADULT;

CHICKEN BREASTS; MARINATION; POULTRY PROTEIN ISOLATE; SENSORY; SOY PROTEIN ISOLATE; TEXTURE;

ADOLESCENT; ADULT; AGED; ANIMALS; CHICKENS; COLOR; CONSUMER SATISFACTION; FEMALE; FOOD HANDLING; HUMANS; MALE; MEAT; MIDDLE AGED; MUSCLE PROTEINS; PHOSPHATES; PHYSICOCHEMICAL PHENOMENA; POULTRY; SALTS; SOYBEAN PROTEINS; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; YOUNG ADULT;

COLUMBA; GLYCINE MAX;

EID: 84880591621     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12167     Document Type: Article

References (46)

1. AOAC. 2000. AOAC official methods of analysis. Gaithersburg, Md.: Association of Official Analytical Chemists, Inc.
2. Cannon JE, McKeith FK, Martin SE, Novakoski J, Carr TR. 1993. Acceptability and shelf-life of marinated fresh and precooked pork. J Food Sci 58:1249-53.
3. Carpenter MD, Janky DM, Arafa AS, Oblinger JL, Koburger JA. 1979. The effect of salt brine chilling on driploss of ice-packed broiler carcasses. Poult Sci 58:369-71.
4. CFR. 2012. Code of Federal Regulations, Title 9: animals and animal products. Subpart C: food ingredients and sources of radiation. Washington, DC: National Archives and Records Administration, Office of the Federal Register. p 629-55.
5. Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM. 2010. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time. J Food Sci 75:S333-9.
6. Chin KB, Keeton JT, Longnecker MT, Lamkey JW. 1998. Functional, textural and microstructural properties of low-fat bologne (model system) with a konjac blend. J Food Sci 63:1-7.
7. Chin KB, Keeton JT, Longnecker MT, Lamkey JW. 1999. Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system). Meat Sci 53:45-57.
8. Ellinger RH. 1972. Phosphates in food processing. In: Furia TE, editor. Handbook of food additives. Cleveland: CRC Press. p 617-780.
9. Froning GW, Sackett B. 1985. Effect of salt and phosphates during tumbling of turkey breast muscle on meat characteristics. Poult Sci 64:1328-33.
10. Gray JI, Gomaa EA, Buckley DJ. 1996. Oxidative quality and shelf life of meats. Meat Sci 43:111S-23S.
11. Hamm R. 1960. Biochemistry of meat hydration. Adv Food Res 10:355-92.
12. Hoogenkamp HW. 2005. Soy protein and formulated meat products. Cambridge: CABI Publishing. 301 p.
13. Hrynets Y, Omana DA, Xu Y, Betti M. 2011. Comparative study on the effect of acidand alkaline-aided extractions on mechanically separated turkey meat (MSTM): chemical characteristics of recovered proteins. Process Biochem 46:335-43.
14. Jeremiah LE. 1982. A review of factors influencing consumption, selection and acceptability of meat purchases. J Consum Stud Home Econ 6:137-54.
15. Juntachote T, Berghofer E, Sibenhandl S. Bauer F. 2007. Antioxidative effect of added dried holy nasil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation. Food Chem 100:129-35.
16. Keeton JT, Foegeding EA, Patana-Anake C. 1984. A comparison of nonmeat proteins, sodium tripolyphosphate and processing temperature effects on physical and sensory properties of frankfurters. J Food Sci 49:1462-5, 74.
17. Lecomte NB, Zayas JF, Kastner CL. 1993. Soya proteins functional and sensory characteristics improved in comminuted meats. J Food Sci 58:464-466, 472.
18. Lin KW, Mei MY. 2000. Influences of gums, soy protein isolate, and heating temperature on reduced-fat meat batters in a model system. J Food Sci 65:48-52.
19. Lopez K, Schilling MW, Armstrong TW, Smith BS, Corzo A. 2012. Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets. Poult Sci 91:1186-94.
20. Maki AA, Froning GW. 1987. Effect on the quality characteristics of turkey breast muscle of tumbling whole carcasses: I. The presence of salt and phosphate. Poult Sci 66:1180-3.
21. Marsh SK, Myers DJ, Stahr HM. 1996. Effects of phosphate solutions on aflatoxin production in synthetic medium and in frankfurters. J Food Protect 59:626-30.
22. Mielnik MB, Sem S, Egelandsdal B, Skrede G. 2008. By-products from herbs essential oil production as ingredient in marinade for turkey thighs. LWT 41:93-100.
23. Monahan FJ, Crackel RL, Gray JI, Buckley DJ, Morrisey PA. 1993. Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron. Meat Sci 34:95-106.
24. Morrisey PA, Brandon S, Buckley DJ, Sheey PJA, Frigg M. 1997. Tissue content of α-tocopheryl acetate supplement for various periods pre-slaughter. Br Poult Sci 38:84-8.
25. Mott S. 1998. Improve meat using vegetable protein. Food Process 67:16-7.
26. Offer G, Trinick J. 1983. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Sci 8:245-81.
27. Omana DA, Moayedi V, Xu Y, Betti M. 2010. Alkali-aided protein extraction from chicken dark meat: textural properties and color characteristics of recovered proteins. Poult Sci 89:1056-64.
28. Omana DA, Pietrasik Z, Betti M. 2012a. Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey Bologna. J Food Sci 77:S274-80.
29. Omana DA, Pietrasik Z, Betti M. 2012b. Evaluation of poultry protein isolate as a food ingredient: physicochemical characteristics of low-fat turkey bologna. Poult Sci 91:3223-29.
30. Owens CM, Hirschler EM, McKee SR, Martinez-Dawson R, Sams AR. 2000. The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poult Sci 79:553-8.
31. Parks SS, Reynolds AE, Wicker L. 2000. Aqueous apple flavoring in breast muscle has physical, chemical, and sensory properties similar to those of phosphate-marinated controls. Poult Sci 79:1183-8.
32. Peryam DR, Pilgrim FJ. 1957. Hedonic scale method of measuring food preferences. Food Technol 11:9-14.
33. Ruusunen M, Vainionpaa J, Lyly M, Lahteenmaki L, Niemisto M, Ahvenainen R, Puolanne E. 2005. Reducing the sodium content in meat products: the effect of the formulation in low sodium ground meat patties. Meat Sci 69:53-60.
34. Saha A, Lee Y, Meullenet JF, Owens CM. 2009. Consumer acceptance of broiler breast fillets marinated with varying levels of salt. Poult Sci 88:415-23.
35. Saxton AM. 1998. A macro for converting mean separation output to letter groupings in Proc. Mixed. Proceedings of the 23rd SAS Users Group Intl, Cary, NC: SAS Institute. p 1243-6.
36. Slater TF, Sawyer BC. 1971. The stimulatory effects of carbon tetrachloride and other halogenoalkanes or peroxidative reactions in rat liver fractions in vitro. Biochem J 123:805-14.
37. Smith DP, Acton JC. 2001. Marination, cooking and curing of poultry products. In: Sams AR, editor. Poultry meat processing. Boca Raton: CRC Press LLC. p 257-79.
38. Smith DP, Young LL. 2007. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color. Poult Sci 86:2666-70.
39. Sofos JN. 1983. Effects of reduced salt (NaCl) levels on the stability of frankfurters. J Food Sci 48:1684-91.
40. Suderman DR. 1993. Selecting flavorings and seasonings for batter and breading systems. Cereal Food World 38:689-94.
41. Szczesniak AS.1987. Correlating sensory with instrumental texture measurements - an overview of recent developments. J Texture Stud 18:1-15.
42. Williams CW, Zabik ME. 1975. Quality characteristics of soy substituted ground beef, pork and turkey meat loaves. J Food Sci 40:502-5.
43. Xiong YL, Kupski DR. 1999. Monitoring phosphate marinade penetration in tumbled chicken filets using thin-slicing, dye-tracing method. Poult Sci 78:1048-52.
44. Young LL, Papa CM, Lyon CE, Wilson RL. 1992. Moisture retention and textural properties of ground chicken meat as affected by sodium tripolyphosphate, ionic strength and pH. J Food Sci 57:1291-93.
45. Yusop SM, O'Sullivan MG, Kerry JF, Kerry JP. 2009. Sensory evaluation of Indian-style marinated chicken by Malaysian and European naïve assessors. J Sens Stud 24:269-89.
46. Zheng M, Toledo RT, Carpenter JA, Wicker l. 1999. Yield and sensory evaluation of poultry marinated per and postrigor. J Food Qual 22:85-94.