The Effects of Polyphosphates on Several Organoleptic, Physical, and Chemical Properties of Stored Precooked Frozen Chickens

A study was conducted to determine the effects of marinating broiler quarters in 0, 6 or 12% polyphosphate solutions before baking and frozen storage on several organoleptic, physical, and chemical properties. The percent cooked yield of the quarters increased with increases in polyphosphate content of the marinade. Phosphorus content of the cooked tissue increased as the polyphosphate content of the marinade increased, with the light meat absorbing more phosphate than the dark meat. Organoleptic evaluation of the quarters indicated that chicken and meaty flavors decreased throughout the storage period with increased polyphosphate levels in the marinade. There was no difference in fatty flavor except at 1 month storage when the 6 and 12% polyphosphate treatments had lower scores. Apart from 0 month storage, the scores for rancid flavor were decreased by polyphosphate treatment. Warmed over flavor was decreased by increased polyphosphate treatment throughout the study. An objectionable baking soda like flavor was present and increased in intensity with increased polyphosphate treatment. Over-all flavor ratings were decreased markedly with increased polyphosphate treatment at 0 and 1 month of frozen storage, but after 3 and 6 months of storage the decrease with increased polyphosphate treatment was not as pronounced. The polyphosphate treated quarters were consistently more tender and juicy.