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Journal of Food Technology
Year: 2003  |  Volume: 1  |  Issue: 1  |  Page No.: 17 - 22

Cooking Yields and Quality Characteristics of Grilled Chicken Breast Fillets as Affected by Marinades Containing Starches

Y.C. Chen and T.C. Chen    

Abstract: Marinating chicken breast fillets in 5%(W/W) native corn starch, potato starch, or modified waxy maize corn starch at room temperature prior to grilling improved (P<0.05) cooking yields, reduced (P<0.05) Warner-Bratzler (WB) shear values, and yielded longer (P<0.05) sacromere lengths compared to those of the tap-water marinated control. Among the tested starch treatments, modified waxy maize corn starch had the highest yield readings followed by corn starch and potato starch. Marinating fillets with 5% tested starches prior to grilling was also observed to yield lower (P<0.05) TBA values for grilled products than those of tap-water controls.

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