Effect of Marination with Sodium Pyrophosphate Solution on Oxidative Stability of Frozen Cooked Broiler Leg Meat

Fresh raw broiler halves were marinated in 0, 1, 3, or 6% sodium pyrophosphate (SPP) or 3% SPP plus 3% NaCl for 6, 12, or 24 hr in Experiment 1 and for 12 hr in Experiment 2; held frozen for 1 week, and then thawed and cooked. Control samples were packed in crushed ice. Legs were removed, packed in polyethylene bags, and stored at −34 C for 3 days or 2 months for Experiment 1, and for 7 months for Experiment 2. All Experiment 1 samples were thawed at 4 C for 30 hr and all Experiment 2 samples were thawed at 4 C for 16 or 64 hr. After thawing, samples were deboned and analyzed for oxidative stability by the thiobarbituric acid (TBA) method. The most effective marinade for cooked meat during long periods of storage was 6% SPP, followed by 3% SPP plus 3% NaCl and 3% SPP. Longer thawing time increased the oxidation rate significantly. It was concluded that SPP or SPP plus NaCl marination may effectively retard oxidation of cooked broiler meat during frozen storage and subsequent thawing and holding periods.