Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta T6G 2P5, Canada.
J Food Sci. 2013 Jul;78(7):S1069-75. doi: 10.1111/1750-3841.12167. Epub 2013 Jun 14.
The possibilities of replacing soy protein isolate (SPI) and reducing the amount of phosphate in marinated chicken breasts using poultry protein isolate (PPI) were investigated. PPI, prepared from mechanically separated turkey meat through the pH-shift technology, was used as a marinade ingredient for chicken breasts at 2 different concentrations (1.0% and 1.5%, w/w on a dry weight basis). Product characteristics were compared to samples marinated with salt, phosphate, or SPI. All the 5 treatments were subjected to instrumental and sensory analyses. Tumbling yield, drip, and cooking losses as well as expressible moisture showed that PPI can be used as a substitute for SPI in brine. The sensory analysis revealed that there were no differences among treatments in terms of appearance, color, flavor, saltiness, juiciness, tenderness, and overall acceptability of the marinated chicken breasts. However, chicken breasts marinated with phosphate had significantly higher aroma acceptability scores than those treated with 1% PPI.
研究了用禽肉蛋白分离物（PPI）替代大豆蛋白分离物（SPI）并降低腌制鸡胸肉中磷酸盐含量的可能性。通过 pH 移位技术从机械分离的火鸡肉中制备的 PPI 用作鸡胸肉的腌料成分，浓度为 2 种（1.0%和 1.5%，按干重计）。将产品特性与用盐、磷酸盐或 SPI 腌制的样品进行比较。所有 5 种处理均进行了仪器和感官分析。翻滚产率、滴水和蒸煮损失以及可表达水分表明，PPI 可替代盐水腌制中的 SPI。感官分析表明，在腌制鸡胸肉的外观、颜色、风味、咸味、多汁性、嫩度和整体可接受性方面，处理之间没有差异。然而，用磷酸盐腌制的鸡胸肉的香气可接受性评分明显高于用 1% PPI 处理的鸡胸肉。
