Vol. 9, Issue 10, Part C (2025)

This research investigated how whey-based marinades influence various quality parameters of broiler chicken breast meat. Samples were subjected to four marination treatments: immersion marination with 3% salt solution (C1), vacuum tumbler marination with 3% salt solution (C2), vacuum tumbler marination with acid whey and 2.5% salt solution (T₁), and vacuum tumbler marination with sweet whey and 2.5% salt solution (T₂). All samples were analysed for physicochemical, functional, and antioxidant properties.

Marinade absorption differed significantly (p<0.001) among samples, with whey-marinated groups (T₁, T₂) showing higher absorption compared to controls; among controls, C2 recorded the highest value. Water-holding capacity (WHC) was significantly higher (p<0.001) in sweet whey-marinated samples. Tyrosine values differed significantly (p<0.01), with C1 showing the lowest and whey-marinated samples (T₁, T₂) recording higher values. Collagen solubility was significantly improved (p<0.001) in T₁ and T₂, followed by C2, compared to C1. Proximate composition revealed no significant differences in fat, whereas ash and protein content differed significantly (p<0.001). Whey-marinated samples and C2 exhibited significantly higher mineral content, while protein content was highest in C1. Moisture content showed a significant decline in all groups; however, between treatments, moisture was consistently higher in sweet whey-marinated samples. No significant differences were observed in cooking loss, pH, or shear force across groups.

Both acid and sweet whey marinades exhibited notable radical-scavenging activity, with values of 59.5 percent and 60.0 percent, respectively, indicating that whey-based marinades effectively enhanced antioxidant potential in chicken breast meat. Overall, incorporation of acid and sweet whey in marinades enhanced functional properties such as marinade absorption, WHC, collagen solubility, mineral enrichment, and antioxidant activity without negatively affecting texture or stability, thereby making whey-based marinades a promising strategy for improving broiler meat quality.