Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat

Abstract

The effects of nanoparticle paprika oleoresin (1 and 3 g/100 mL) and carrier system (water/milk) on the physical and sensory properties of cooked marinated chicken were investigated. Marinade absorption, cooking loss, surface colour (L∗, a∗, b∗ values), penetration force, moisture and fat content were measured. Sensory properties, including; surface colour (orange, red), colour penetration, aroma, toughness, juiciness, flavour acceptability, paprika flavour, saltiness, hotness and overall acceptability were also evaluated using 25 naïve assessors (consumers). 3 g/100 mL paprika produced greater surface CIE a∗ (redness) and b∗ (yellowness), sensory surface orange, red and colour penetration attributes. The carrier 0/100 (water to milk ratio) with nanoparticle paprika oleoresin was shown to increase the colour quality of cooked marinated chicken by increasing (P < 0.05) surface CIE a∗ (redness) and b∗ (yellowness) value, whereas the 100/0 water to milk ratio carrier system provided a better colour penetration. In conclusion the application of nanoparticle paprika successfully enhanced marinating performance.