EFFECTS OF PARTIAL AND COMPLETE REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON THE TEXTURE, FLAVOR AND WATER-HOLDING CAPACITY OF MARINATED BROILER BREAST FILLETS

摘要

Experiments were conducted to investigate the effects of varying concentrations of sodium chloride (NaCl) and potassium chloride (KC1) on the quality of marinated broiler breast fillets. Fillets were deboned at 2-h postmortem and marinated with a 15% solution containing water, different concentrations of NaCl or KC1 and 0.45% sodium tripolyphosphate (STPP). Fillets were vacuum marinated in different NaCl or KC1 concentrations. The tenderness of marinated fillets was instrumentally assessed by the Meullenet-Owens razor shear. Water-holding capacity, including marinade uptake, retention, thaw loss and cook loss, was also evaluated. Significant improvements in tenderness, thaw loss and cook loss were observed as the amounts of NaCl increased compared with the control (STPP only). Replacing greater than 50% of NaCl with KC1 resulted in significant decreases in tenderness; however, no significant changes were observed for all instrumental and sensory characteristics below this level. Replacement levels did not significantly decrease retention and thaw loss, while cook loss increased with the increase in KC1 concentrations.