Quality characteristics of chicken meat marinated with antioxidant-rich fruit juices and powders.

Abstract

This study investigated the effects of functional marinades prepared from pomegranate, kiwi, and pineapple juices and powders on the technological, textural, and antioxidant properties of chicken breast meat. Marinades served as functional alternatives to standard marination liquids containing water, oil, and salt. Physicochemical parameters (pH, moisture, water activity, color), texture profile analysis (TPA), and thermal behavior (by DSC) were evaluated. Cooking loss, cooking yield, marinade absorption, and marinade retention were also determined. Antioxidant capacity was assessed via total phenolic content, CUPRAC, and DPPH assays. Significant differences (p<0.05) were found among treatments for hardness, cohesiveness, gumminess, and resilience. Kiwi powder (KP) and pomegranate powder (PMP) yielded the highest hardness and resilience, indicating denser and more elastic protein matrices. Juice-based treatments resulted in softer textures due to dilution of enzymatic and phenolic activity. Marinades containing water increased protein denaturation temperatures, while acidic pomegranate and pineapple juices decreased L* values. Fruit-based marinades increased antioxidant capacity, particularly in powder form. Overall, both fruit type and physical form influenced meat quality. Powders enhanced structural integrity and elasticity, whereas juices acted as tenderizing and antioxidant agents. These results highlight the potential of fruit-derived marinades as natural, clean-label alternatives for improving texture, color, and oxidative stability in poultry products.