Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk

DOI: 10.22161/ijeab.62.14

Keyword: Lebanon, Tawouk, marinade, marinating time, sensory evaluation.

Abstract: Tawouk is the chicken's breast meat. Traditionally, meat has been marinated to improve flavor, improve tenderness, and increase product shelf life. The purpose of the marinating time is to permit the marinade to soak as deeply into the food as potential. Here, we studied the effect of marinating time and marinade ingredients on color, flavor, juiciness, chewiness and overall acceptability of chicken breast meat. Our results showed a difference in color, flavor and juiciness between different treatments according to the panelists. Panelists preferred red-colored chicken meat with a strong flavor. We also showed a correlation between color and the overall acceptability of breast chicken meat. This work is laying the ground for better customer service for poultry businesses and restaurant chains. Our work shows that focusing on color is essential to increase consumers' acceptability.

Article Info: Received: 03 Jan 2021; Received in revised form: 21 Feb 2021; Accepted: 21 Mar 2021; Available online: 23 Apr 2021

Total View: 1058

Downloads: 699

Page No: 131-135

Cite this Article:

Rana Dally, Ali Alkatib, Hassan S. Hajj Hussein, Sami Tlais et al."Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 6, no. 2, 2021, pp.131-135 AI Publications doi:10.22161/ijeab.62.14

Rana Dally, Ali Alkatib, Hassan S. Hajj Hussein, Sami Tlais, P.(2021).Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).6(2), 131-135.10.22161/ijeab.62.14

Rana Dally, Ali Alkatib, Hassan S. Hajj Hussein, Sami Tlais, P.(2021).Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).6(2), pp.131-135.

Rana Dally, Ali Alkatib, Hassan S. Hajj Hussein, Sami Tlais. 2021."Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).6(2):131-135.Doi:10.22161/ijeab.62.14

Rana Dally, Ali Alkatib, Hassan S. Hajj Hussein, Sami Tlais."Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk", International Journal of Environment Agriculture and Biotechnology,vol.6,no. 2, pp.131-135,2021.

@article { ranadally2021effect,
title={Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk},
author={Rana Dally, Ali Alkatib, Hassan S. Hajj Hussein, Sami Tlais , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={6},
year= {2021} ,
}