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

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.