The Asian Journal of Animal Science

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Effect of Vacuum Tumbling on Sensory Quality of Marinated Chicken Products


Affiliations
1 Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar (Haryana), India
2 School of Bioengineering and Food Technology, Shoolini University, Solan (H.P.), India
     

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A study was undertaken to assess the effect of vacuum tumbling on sensory quality of marinated chicken products from breast and leg meats. Chicken cut up parts (breast and leg individually) along with marinade were vacuum tumbled for 0 h, 1 h, 2 h and 3 h duration. Breast and leg samples were also marinated for 6 h (traditional marination) each without vacuum tumbling. Control, tumbled and traditionally marinated samples for each type of meat were cooked in an oven at 170°C for 40 minutes. Increased tumbling time resulted in an improvement in sensory scores of marinated chicken leg and breast. Vacuum tumbling of breast cuts for 2 h results in better tenderness scores and equivalent flavour, texture, juiciness and overall acceptability scores as that of 6 h of traditional marination. Vacuum tumbling of leg cuts for 2 h resulted in better flavour, texture, tenderness and overall acceptability scores and equivalent juiciness scores as that of 6 h of traditional marination. The vacuum tumbling for 2 h and 3 h resulted in statistically similar sensory scores. It was concluded that 2 h of vacuum tumbling can be used in place of 6 h of traditional marination for development of marinated chicken products from breast and leg cuts.

Keywords

Vacuum Tumbling, Marinated Chicken, Sensory Quality.
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  • Effect of Vacuum Tumbling on Sensory Quality of Marinated Chicken Products

Abstract Views: 195  |  PDF Views: 0

Authors

Prashant Singh
Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar (Haryana), India
Sanjay Yadav
Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar (Haryana), India
Ashok K. Pathera
School of Bioengineering and Food Technology, Shoolini University, Solan (H.P.), India
D. P. Sharma
Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar (Haryana), India

Abstract


A study was undertaken to assess the effect of vacuum tumbling on sensory quality of marinated chicken products from breast and leg meats. Chicken cut up parts (breast and leg individually) along with marinade were vacuum tumbled for 0 h, 1 h, 2 h and 3 h duration. Breast and leg samples were also marinated for 6 h (traditional marination) each without vacuum tumbling. Control, tumbled and traditionally marinated samples for each type of meat were cooked in an oven at 170°C for 40 minutes. Increased tumbling time resulted in an improvement in sensory scores of marinated chicken leg and breast. Vacuum tumbling of breast cuts for 2 h results in better tenderness scores and equivalent flavour, texture, juiciness and overall acceptability scores as that of 6 h of traditional marination. Vacuum tumbling of leg cuts for 2 h resulted in better flavour, texture, tenderness and overall acceptability scores and equivalent juiciness scores as that of 6 h of traditional marination. The vacuum tumbling for 2 h and 3 h resulted in statistically similar sensory scores. It was concluded that 2 h of vacuum tumbling can be used in place of 6 h of traditional marination for development of marinated chicken products from breast and leg cuts.

Keywords


Vacuum Tumbling, Marinated Chicken, Sensory Quality.

References