Study on the Safety Control of Reused Brine during the Process of Chicken Marinating
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Abstract:
The control of the safety for reuse of brine in chicken marinating provides a reference method and scientific basis for stabilizing the quality of chicken meat and feeding additives in industrial production. In this study, chicken wing roots were used as the raw materials, and the contents potassium sorbate, sodium D-isoascorbate and sodium chloride along with the ratio of material to liquid were maintained the same for each marinade. The antibacterial and antioxidative effects of the ingredients in recycled marinade (potassium sorbate and sodium D-isoascorbate) on chicken meat, and the changes in the contents of potassium sorbate and sodium D-isoascorbate, pH, TBARS and nitrite content in reused marinade, were investigated, along with curve fitting for prediction of changing trends. The results showed that when the amounts of potassium sorbate and sodium D-isoascorbate in the initial marinade were 0.375 g/kg and 200 mg/100 g, respectively, as the use of brine increases, the total colony number of bacteria in marinated chicken decreased significantly (p<0.05) with the increase use of the marinade i.e. decrease to 103 cfu/g after 5 uses; The changes in TBARS remained insignificant (p>0.05), with the contents of both potassium sorbate and sodium D-isoascorbate fluctuating within 2%. With the increase of marination times, the acidity, TBARS and nitrite content of marinade soup all increased: pH from 6.7 to 5.79, TBARS from 0 to 0.614 mg/kg, and nitrite content from 0 to 0.0845 mg/kg. Gaussian fitting revealed that the changes in the three indices (pH, TBARS and nitrite content) became steady with the increase of marination times, indicating the feasibility of controlling the safety of recycled marinade during chicken meat marinating.
