Marination method and honey level affect physical and sensory characteristics of roasted chicken

I. B. Hashim, K. H. McWatters, Y. C. Hung

    Research output: Contribution to journalArticlepeer-review

    22 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)163-166
    Number of pages4
    JournalJournal of Food Science
    Volume64
    Issue number1
    DOIs
    Publication statusPublished - 1999

    Keywords

    • Chicken
    • Instrumental color
    • Marination
    • Sensory
    • Texture

    ASJC Scopus subject areas

    • Food Science

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