Physical and sensory characteristics of marinated broiler drumsticks treated with lactoperoxidase system and thermal treatment

Abstract

1. The lactoperoxidase system (LPS) and thermal treatments have been shown to inactivate some micro-organisms in foods. However, further studies are needed to evaluate whether these treatments influenced the physical and sensory characteristics of treated samples.

2. A solution that contained 1% acetic acid and 3% salt with pH adjusted to 4 was developed as a standard marinade. The LPS consisting of 1 µg/ml lactoperoxidase (LP), 5·9 mM potassium thiocyanate (KSCN) and 2·5 mM hydrogen peroxide (H₂O₂) was added to the marinade for the LPS treatments.

3. In the thermal treatment, samples were heated with the marinade solution at 58°C for 2 min and then marinated at 4°C for 18 h, while the non-thermal treatments were marinated at 4°C for 18 h.

4. For sensory evaluation, flavouring agents including 0·3% black pepper and 0·15% garlic powder were added to the marinade. For physical evaluation, no flavouring agents were added.

5. The results showed that combined LPS and thermal treatment did not impair the physical or sensory qualities of the samples.

6. In conclusion, marinated broiler drumsticks treated with LPS and thermal treatment had acceptable physical and sensory qualities.