Effect of ground paprika and its oleoresin on marinated chicken breast meat quality.docVIP

APTEFF, 42, 1-288 (2011) DOI: 10.2298/APT1142055J UDC: 637.54:664.935:664.522 BIBLID: 1450-7188 (2011) 42, 55-62 Original scientific paper EFFECT OF GROUND PAPRIKA AND ITS OLEORESIN ON MARINATED CHICKEN BREAST MEAT QUALITY Marija R. Jokanovi? *, Natalija R. D?ini? , Vladimir M. Tomovi? , Sne?ana B. Savati? , a a a a and Branislav V. ?oji? ? b b a Tatjana A. Tasi? , Predrag M. Ikoni? a University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia University of Novi Sad, Institute for food technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia b The still-marinating process is a simplified technology used to tenderize and to im- prove the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signify- cantly lower (P0.05) comparing to control group. Determined L* value of cooked fillets was significantly (P0.05) higher for control (C) group than for P and O groups. Also, the obtained shear force value (19.15 N) for C group was significantly higher (P0.05) comparing to the experimental groups P and O. Marinating processes were found to produce final products with increased scores for sensory attributes of taste, juiciness and tenderness comparing to control group. Chicken fillets marinated with addition of pap- rika oleoresin were evaluated with significantly (P0.05) better mark for taste, and high- ly