TY - JOUR
T1 - Marination method and honey level affect physical and sensory characteristics of roasted chicken
AU - Hashim, I. B.
AU - McWatters, K. H.
AU - Hung, Y. C.
PY - 1999
Y1 - 1999
N2 - To provide information concerning the functionality of honey as a marinade ingredient for roasted chicken, bone-in breast quarters were marinated with lemon-pepper marinade either by immersion or injection. Honey (10, 20, and 30%) was substituted for water in the marinades. Injected chicken retained more marinade, lost less juice during roasting, and required less force to shear than immersed chicken. Descriptive sensory panel evaluation showed that injected chicken had a more glossy and moist appearance, more intense lemon flavor, more intense sweet and salty taste, and more tender texture than immersed chicken. For injected chicken, addition of honey to the marinade increased honey flavor without notably affecting appearance, aroma, other flavor attributes, or texture.
AB - To provide information concerning the functionality of honey as a marinade ingredient for roasted chicken, bone-in breast quarters were marinated with lemon-pepper marinade either by immersion or injection. Honey (10, 20, and 30%) was substituted for water in the marinades. Injected chicken retained more marinade, lost less juice during roasting, and required less force to shear than immersed chicken. Descriptive sensory panel evaluation showed that injected chicken had a more glossy and moist appearance, more intense lemon flavor, more intense sweet and salty taste, and more tender texture than immersed chicken. For injected chicken, addition of honey to the marinade increased honey flavor without notably affecting appearance, aroma, other flavor attributes, or texture.
KW - Chicken
KW - Instrumental color
KW - Marination
KW - Sensory
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=0033020607&partnerID=8YFLogxK
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U2 - 10.1111/j.1365-2621.1999.tb09883.x
DO - 10.1111/j.1365-2621.1999.tb09883.x
M3 - Article
AN - SCOPUS:0033020607
SN - 0022-1147
VL - 64
SP - 163
EP - 166
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -