INFLUENCE OF MARINATION TECHNIQUES ON TEXTURE OF CHICKEN DRUMSTICKS

The aim of this study was to evaluate the instrumental and sensory quality, through trained panel, of marinated chicken drumsticks. Two formulations of marinating solution were developed, varying the sodium tripolyphosphate (Na5P3O10), SST1(0.4%) and SST2(0.8%), to be compared with the SC treatment, seasoned only with sodium chloride and dry seasonings. The study took place in two batches, the marinade applied by immersion and injection in the cuts in the proportion of 15% of water for brine composition. Treatments were subjected to chemical (moisture, ash, protein and lipid), physical (pH, Aa, water holding capacity, objective color and shear force), microbiological (Coliforms at 45 °C, Staphylococcus coagulase positive and Salmonella) and sensory analysis, with prior approval in Ethics Committee, by Quantitative Descriptive Analysis, for the following attributes: golden color, pink color, visual juiciness, hardness, tactile hardness, fork resistance, juiciness and chewiness. Treatments presented protein content around 19 g/100 g, lipid content ranging from 8 to 12 g/100 g between treatments. The pH did not differ between treatments, as well as the Shear Force which presented values from 2.5 to 2.8 kg. Water Holding Capacity increased with marination regardless of the amount of Na5P3O10 added. All treatments presented higher values in L* for cooked drumsticks compared to raw samples. For a* and b*, treatment SC reduced its values in cooking, unlike the other treatments SST1 and SST2. The microorganisms analyzed were in accordance with Brazilian law. In the sensory analysis, for all appearance attributes, SST2, with Na5P3O10 0,8%, presented the best averages. In all texture attributes, marinating had positive impacts on the quality of drumsticks, regardless of Na5P3O10. Water retention capacity, shear force and texture attributes were approximated graphically in Principal Component Analysis (PCA) to SST1 and SST2. The marination at Na5P3O10 0.4% consisted of an alternative for improve the texture of drumsticks.