Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage

Abstract BACKGROUND: This research aimed to study the effect of phosphate on quality of ready‐to‐cook spent hen muscle marinated with Tom Yum paste, a famous Thai food made from chilli, lime leaves and garcinia (pH 2.5–2.9). The effects of phosphate treatments (phosphate types, soaking time, and phosphate concentration) on physical characteristics of spent hen muscle in high acid condition were investigated. Quality changes of muscles pretreated with or without phosphate and marinated with Tom Yum paste were determined during storage at 4 °C for 30 days. RESULTS: The acidified muscle pretreated with 40 g L −1 sodium tripolyphosphate for 10 h had the highest marinade absorption, and the lowest cooking loss and shear force among all treatment samples. Microstructures of acidified muscle pretreated with and without sodium tripolyphosphate showed significant swelling with larger fibre diameter. Phosphate pretreatment had no influence on cooking loss, shear force and thiobarbituric acid reactive substance values of Tom Yum marinated muscle during storage. Tom Yum marination with phosphate pretreatment caused a higher increase in psychrophilic bacteria compared to that of marinating without phosphate. CONCLUSION: Phosphate pretreatment could not improve the physical quality of Tom‐Yum marinated spent hen muscle and affected the antimicrobial property of Tom‐Yum marinade, resulting in a reduction of shelf‐life of the marinated muscle from 30 days to 20 days. Copyright © 2010 Society of Chemical Industry