Aqueous apple flavoring in breast muscle has physical, chemical, and sensory properties similar to those of phosphate-marinated controls

Marinades containing 0, 0.4, 0.8, and 1.2% apple flavoring were examined to determine the effect of an aqueous apple flavoring on the quality and sens ory characteristics of boneless, skinless chicken breast. Marinade pickup a nd purge loss increased significantly with an increase of apple flavoring i n marinades. Incorporation of apple flavoring in the marinades did not affe ct cook loss of the treatments, except for breast marinated in 1.2% apple f lavor, which had higher cook loss. Apple flavoring did not affect final pro duct yield of marinated breast. Shear values were similar for ail treatment s except marinades with 0.8% apple flavoring, which had lower shear values. Participants detected increases in fruity flavor with an increase of apple flavoring in the marinade. Products containing no apple flavoring were rat ed as "like moderately" to "like slightly." Products with 0.4% apple flavor ing were rated "like slightly," and degree of liking declined to "neither l ike nor dislike" as apple flavoring increased. Incorporation of acceptable levels of apple flavoring is limited to 0.4%.