Centro de Tecnologia de Carnes, Instituto de Tecnologia de Alimentos, Campinas, PO Box 139, Brazil.
Meat Sci. 1999 Jun;52(2):227-34. doi: 10.1016/s0309-1740(98)00172-7.
The still-marinating process is a simplified technology used to tenderize and to improve the flavor and succulence of meat to satisfy consumer demand. The objective of this study was to obtain still-marinated chicken breast meat and legs of good quality. To attain this aim, the effects of salt concentration, polyphosphates concentration and marinating time were optimized to increase weight gain, reduce loss of weight during storage and reduce cooking loss, making use of the surface response methodology. The results of this study indicate that marinating times ranging from 8-12 hours, salt concentrations ranging from 3-4% and polyphosphates concentration ranging from 2-3% are recommended for the still-marinating process of chicken breast meat. In additon, marinating times ranging from 4-8 hours, salt concentration ranging from 3-4% and polyphosphates concentration of about 2% can be suggested for the still-marinating process of chicken legs. ©
腌制过程是一种简化的技术，用于使肉质变嫩，并改善其风味和多汁性，以满足消费者的需求。本研究的目的是获得质量良好的腌制鸡胸肉和鸡腿。为了达到这个目的，利用表面响应方法优化盐浓度、多磷酸盐浓度和腌制时间，以增加重量增加、减少储存过程中的失重和减少烹饪损失。本研究结果表明，腌制时间为 8-12 小时，盐浓度为 3-4%，多磷酸盐浓度为 2-3%，推荐用于鸡胸肉的腌制过程。此外，腌制时间为 4-8 小时，盐浓度为 3-4%，多磷酸盐浓度约为 2%，可用于鸡腿的腌制过程。
