Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions

The time course of phosphate marinade absorption and its influence on the cooking yield and sensory characteristics of chicken filets were investigated. Water uptake by the filets was rapid in the initial 5 min, and was substantially slower from 15 to 30 min during tumble marination. The rate of marinade absorption increased markedly (P < 0.05) by the presence of either high (3.2%) or low (1.6%) concentrations of sodium phosphates in the order: pyrophosphate (PP) > tripolyphosphate (TPP) > hexametaphosphate (HMP). Salt (8% NaCl) also promoted (P < 0.05) moisture absorption but tended to diminish the effects of phosphates. Percentage marinade retention after 24 h, which was also influenced by phosphates and salt, was well correlated (r² = 0.93) with marinade absorption. Cooking yields increased gradually (P < 0.05) with marination time except for water-marinated control filets and filets treated with HMP and salt, which had reduced cooking yields as the marination time increased. All phosphate solutions, whether containing NaCl or not, improved (P < 0.05) cooking yield when compared to the water-marination control. Taste panel detected little differences, except for saltiness (P < 0.10), between high- and low-level phosphate treatments, and considered TPP-treated filets to be similar to PP-treated but higher than HMP-treated filets in juiciness, saltiness, and overall flavor intensity (P < 0.10).