Cooking yields and quality characteristics of grilled chicken breast fillets as affected by marinades containing starche

Grilled chicken breast fillets have gained popularity in recent years. Yet are there still problems in acceptability of grilled products, including the decline of juiciness and the increase of hardness, along with increased oxidative rancidity in the cooked chicken meat.;Chicken breast fillets were marinated either in water or in marinades containing 5% selected starches for 5 min before grilling at 149°C to an internal temperature of 68.3°C. The cooking yields, shear values, sarcomere lengths, and TBA values of the grilled fillets were measured and compared. Texture of the grilled chicken fillets by holding at 65.5°C was measured at 30-min intervals for 90 min. This study suggests that marinating chicken breast fillets in marinades containing 5% of the selected starches prior to grilling improved cooking yields, and the qualities of grilled chicken breast fillets. Holding grilled chicken products at 65.6°C also kept a good textural quality for at least 90 min.;This study suggests that marinating chicken breast fillets in marinades containing 5% of the selected starches prior to grilling improved cooking yields, and the qualities of grilled chicken breast fillets. Holding grilled chicken products at 65.6°C also kept a good textural quality for at least 90 min. (Abstract shortened by UMI.).