Abstract

MUNOZ OHMEN, Segundo Álvaro; RESTREPO MOLINA, Diego Alonso  and  LOPEZ VARGAS, Jairo Humberto. Effect of Inulin on Marinated Envelope Brines Including Drip and Sensory Quality of Chicken Breasts. Rev. Fac. Nac. Agron. Medellín [online]. 2014, vol.67, n.1, pp.7219-7228. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v67n1.42651.

In order to determine the nature of the fluid and observe the effect on viscosity, were evaluated brines for chicken marinated with 4% solids , comprising salt (2% constant in the brine), soy protein (PV), phosphates and inulin (I), the latter in concentrations ranging from 0 to 2%, resulting in seven treatments, including a control sample without I. All brines showed rheological behavior of a Newtonian fluid. Brines with the highest percentages of vegetable protein had higher viscosity values. Brine 2 with I at 1% was selected as the best by their viscosity (application conditions) and protein concentration and phosphates (Legislation), the brine was applied to eighteen chicken breasts, injected at 5, 10, and 15% to evaluate their effect on retention capacity calculated by thawing and cooking losses; was also conducted sensory analysis to observe their effects on the properties of texture, color, aroma, flavor and overall quality. At a higher level of the brine injection, holding capacity also increases, and this trend is maintained after the cooking process. Retention capacity increased to high levels of injection of brine and this tendency is the same after cooking. The retention capacity of treating brine injection 5% with and without I, showed significant differences between 15% with I. Statistical analysis shows that there are significant differences between the treatment to 15% compared to injection levels to 5%, with and without inulin. Sensory analysis of color, flavor and aroma to the chicken breasts in all treatments had better values than those of juiciness and hardness, indicating it may be necessary to influence the activation of meat proteins to improve these properties by varying the formulation. The breasts were analyzed within microbiological parameters established by Colombian law for this type of meat products. The marinade did not determine a different behavior for time period studied.

Keywords : Meat products; fructans; prebiotic; rheology.

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