Research Progress Report 143
			  June, 1964
Effects of Corn Starch and Corn Sirup on Moisture Retention, Color, Flavor and Oxidative Changes in Poultry Meat
Donald V. Schwall 2/ and W. J. Stadelman, Animal Sciences Department
Summary
Moisture retention, color, flavor, and oxidative changes in poultry meat coated with corn starch or corn syrup were observed during storage. Pre-slaughter diets and growing temperatures were varied, and the effects on moisture loss and oxidation were studied.
Ice glazed samples consistently lost less moisture than uncoated controls. Corn syrup incorporated into the ice glaze did not reduce weight loss significantly (P< .05) more than water alone. Differences in carcass tissue composition, resulting from dietary differences, were associated with rates of moisture loss.
Corn syrup coatings darkened the color of cooked chicken meat. The cooked color became progressively darker as the dextrose equivalent concentration in the coating was increased. Flavor ratings of coated chicken meat varied with the panel members preference for the sweet flavor contributed by corn syrup.
Peroxide values increased slower in chicken fat mixed with corn syrup than in untreated controls. Corn syrup mixed with chicken skin showed a similar reduced rate of oxidation when determined by the thiobar-bituric acid (TBA) test. TBA analysis appeared to be a more consistent measure of poultry meat oxidation than peroxide values.
Introduction
Combining various food ingredients with poultry meat is becoming increasingly important as the demand for manufactured poultry meat items increases. Corn byproducts, such as corn starch and corn syrups, are commonly used with other foods and can be used with poultry products.
Factors affecting the quality of poultry meat or corn by-products have been studied separately, but not in combination.
Many factors affect the quality characteristics of poultry meat and numerous workers have studied these factors. Storage temperature and humidity have been demonstrated to accelerate or reduce moisture
1/ This work was supported in part by a grant from the Corn Industries Research Foundation, Washington, D. C.
2/ Present address: Armour and Company, Food Research Division, 801 W. 22nd Street, Oak Brook, Illinois.
PURDUE UNIVERSITY • Agricultural Experiment Station • Lafayette, Indiana