Marinação em filés de peito de frango com estriação branca (white striping) como alternativa para agregação de valor

Abstract

The increase in the chicken meat consumption is associated with several reasons, among which red meat replacement due to health concerns, acceptance of chicken meat by the majority of the population and lower cost than beef. Muscular changes in poultry (metabolic syndromes) related to chicken breast musculature, such as White Striping breasts that have resulted in economic losses, have been more frequently observed. The objective of this work was to develop a brine formulation for application in chicken breast marinades with white striping by two methods (injection and tumbling) and to evaluate the physical, chemical and mainly sensorial characteristics of the treatments developed with an alternative to add value to the final product. The treatments were Ic - chicken breast fillet (without white striping and without condiment cover) marinated by injection; Isc - chicken breast fillet with white striping without condiment cover marinated by injection; Icc - chicken breast fillet with white striping with condiment cover marinated by injection; Tc - control chicken breast fillet (without white striping and without condiment cover) marinated by tumbling; Tsc - chicken breast fillet with white striping marinated by tumbling without condiment cover; Tcc - fillet of chicken breast with white striping marinated by tumbling with condiment cover; The values of the proximate composition that most differed from the standards were moisture and protein, the value of the treatments with White striping and without White striping were close, It was observed that treatment tumbling presented better results. Regarding the physical analyzes carried out, for the analysis of instrumental color, all analysis samples showed lightness values closer to the values of white and yellowness and redness values found were low. In the texture analysis, as for softness the samples did not present significant differences, being classified as soft. In the sensory evaluation after chicken breast cooking the parameters appearance, softness, juiciness, color and overall mode, the treatments Ic, Icc, Tcc, Tsc present higher scores, by the hedonic scale of 9 points between. For the raw samples evaluation, the Tcc presented a higher score than the control. Regarding the purchase intention, the treatments Icc, and Tcc (after cooking and raw) obtained a purchase intention higher than 50%, showing results that corroborate the sorting test, in which the two treatments were the most preferred among the others. The CATA test conducted concentrated such treatments with the positive and desired characteristics for marinated chicken breast fillets. In this way, it is concluded that both marinating treatments and condiment cover application are alternatives to add value to white chicken breast fillets, being at the discretion of the company and available technologies to choose which marinade kind to perform.