Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate
The aim of this study was to test the effect of different sodium bicarbonate concentrations on marination performances and meat quality properties. A total of 203 samples were obtained from an homogenous batch of 24 h post mortem chicken breast meat and were subjected to vacuum tumbling in a sodium...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Japan Poultry Science Association
2014-04-01
|
| Series: | The Journal of Poultry Science |
| Subjects: | |
| Online Access: | https://www.jstage.jst.go.jp/article/jpsa/51/2/51_0130079/_pdf/-char/en |
| _version_ | 1827938095880732672 |
|---|---|
| author | Massimiliano Petracci Luca Laghi Simone Rimini Pietro Rocculi Francesco Capozzi Claudio Cavani |
| author_facet | Massimiliano Petracci Luca Laghi Simone Rimini Pietro Rocculi Francesco Capozzi Claudio Cavani |
| author_sort | Massimiliano Petracci |
| collection | DOAJ |
| description | The aim of this study was to test the effect of different sodium bicarbonate concentrations on marination performances and meat quality properties. A total of 203 samples were obtained from an homogenous batch of 24 h post mortem chicken breast meat and were subjected to vacuum tumbling in a sodium chloride solution (1.0% wt/w in final product), containing 7 different sodium bicarbonate concentrations from 0 to 0.5%. Meat pH after marination linearly responded with about 0.17 pH unit increase per 0.1% unit addition of bicarbonate. The largest marinade uptake (11.4%) was observed in samples tumbled with 0.30% bicarbonate solution, while the uptake was levelled off, thereafter higher concentrations (0.40 and 0.50%). Cook loss showed a decreasing trend with the increase of bicarbonate level by estimating a 1.8% decrease for 0.10% of bicarbonate addition. Overall appearance of meat was not changed, while the use of sodium bicarbonate was able to improve meat texture by decreasing hardness and chewiness. By using low-resolution Nuclear Magnetic Resonance (LR-NMR) analysis, it was observed that water seemed to exert a plasticizing effect on some biopolymers, so that the total LR-NMR signal fluctuations were not always proportional to the water adsorption. Finally, water gain following marination does not correspond to an increase in the freezable water amount, as detected by differential scanning calorimetry. In conclusion, this study showed that sodium bicarbonate is a superior marinating agent and greater marination performances are obtained when using a concentration no higher than 0.3%. |
| first_indexed | 2024-03-13T08:33:25Z |
| format | Article |
| id | doaj.art-f5f1de2c9263446e83a40eada29f7838 |
| institution | Directory Open Access Journal |
| issn | 1346-7395 1349-0486 |
| language | English |
| last_indexed | 2024-03-13T08:33:25Z |
| publishDate | 2014-04-01 |
| publisher | Japan Poultry Science Association |
| record_format | Article |
| series | The Journal of Poultry Science |
| spelling | doaj.art-f5f1de2c9263446e83a40eada29f78382023-05-31T01:42:08ZengJapan Poultry Science AssociationThe Journal of Poultry Science1346-73951349-04862014-04-0151220621210.2141/jpsa.0130079jpsaChicken Breast Meat Marinated with Increasing Levels of Sodium BicarbonateMassimiliano Petracci0Luca Laghi1Simone Rimini2Pietro Rocculi3Francesco Capozzi4Claudio Cavani5Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, ItalyThe aim of this study was to test the effect of different sodium bicarbonate concentrations on marination performances and meat quality properties. A total of 203 samples were obtained from an homogenous batch of 24 h post mortem chicken breast meat and were subjected to vacuum tumbling in a sodium chloride solution (1.0% wt/w in final product), containing 7 different sodium bicarbonate concentrations from 0 to 0.5%. Meat pH after marination linearly responded with about 0.17 pH unit increase per 0.1% unit addition of bicarbonate. The largest marinade uptake (11.4%) was observed in samples tumbled with 0.30% bicarbonate solution, while the uptake was levelled off, thereafter higher concentrations (0.40 and 0.50%). Cook loss showed a decreasing trend with the increase of bicarbonate level by estimating a 1.8% decrease for 0.10% of bicarbonate addition. Overall appearance of meat was not changed, while the use of sodium bicarbonate was able to improve meat texture by decreasing hardness and chewiness. By using low-resolution Nuclear Magnetic Resonance (LR-NMR) analysis, it was observed that water seemed to exert a plasticizing effect on some biopolymers, so that the total LR-NMR signal fluctuations were not always proportional to the water adsorption. Finally, water gain following marination does not correspond to an increase in the freezable water amount, as detected by differential scanning calorimetry. In conclusion, this study showed that sodium bicarbonate is a superior marinating agent and greater marination performances are obtained when using a concentration no higher than 0.3%.https://www.jstage.jst.go.jp/article/jpsa/51/2/51_0130079/_pdf/-char/enmarinationnmrpoultry meatsodium bicarbonatewater status |
| spellingShingle | Massimiliano Petracci Luca Laghi Simone Rimini Pietro Rocculi Francesco Capozzi Claudio Cavani Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate The Journal of Poultry Science marination nmr poultry meat sodium bicarbonate water status |
| title | Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate |
| title_full | Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate |
| title_fullStr | Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate |
| title_full_unstemmed | Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate |
| title_short | Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate |
| title_sort | chicken breast meat marinated with increasing levels of sodium bicarbonate |
| topic | marination nmr poultry meat sodium bicarbonate water status |
| url | https://www.jstage.jst.go.jp/article/jpsa/51/2/51_0130079/_pdf/-char/en |
| work_keys_str_mv | AT massimilianopetracci chickenbreastmeatmarinatedwithincreasinglevelsofsodiumbicarbonate AT lucalaghi chickenbreastmeatmarinatedwithincreasinglevelsofsodiumbicarbonate AT simonerimini chickenbreastmeatmarinatedwithincreasinglevelsofsodiumbicarbonate AT pietrorocculi chickenbreastmeatmarinatedwithincreasinglevelsofsodiumbicarbonate AT francescocapozzi chickenbreastmeatmarinatedwithincreasinglevelsofsodiumbicarbonate AT claudiocavani chickenbreastmeatmarinatedwithincreasinglevelsofsodiumbicarbonate |