Authors : Y.C. Chen , T.C. Chen , Shahid Shakeel Khan and Muhammad Jahangir
Abstract: Grilled poultry products have become more and more popular. Chicken breast fillets were either marinated for five minutes in vinegar-phosphate buffers with pH ranging from 5.0 to 8.5 or with marinades prepared with a commercial polyphosphate mixture (Kena) and vinegar with the same pH ranges. The marinated fillets were then grilled at 1490C to an internal temperature of 73.90C. Marinating chicken fillets in a vinegar-phosphate buffer with pH of 5.5 resulted in lowest (P<0.05) grilling yields and highest (P<0.05) Warner-Bratzler (WB) shear readings for the products. As the pH of phosphate buffer marinades decreased or increased, a trend in decreasing WB shear readings and increasing in grilling yields was observed. For fillets marinate with either vinegar or polyphosphate mixture, the buffer with pH 5.5 resulted in the highest (P>0.05) shear values. Adjusting marinade pH to 7.5 with polyphosphate mixture resulted in the highest (P<0.05) grilling yields as compared with those of marinades with other pH values. Results demonstrated that the marinade pH should be considered for marinating chicken fillets. Regardless of the ingredients, pH of 5.5 marinades should be avoided by the processors and pH of 7 marinades might be the good choice for marinades.
Y.C. Chen , T.C. Chen , Shahid Shakeel Khan and Muhammad Jahangir , 2004. Cooking Yields and Quality Characteristics of Grilled Chicken Breast Fillets as Affected by pH of Vinegar-phosphate Marinades. Journal of Food Technology, 2: 56-58.