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

This study investigated the impact of vacuum tumbling with plant-derived vinegar-based marinades on the physico-chemical properties, organoleptic characteristics and chemical composition of broiler chicken legs. Five treatments were compared: immersion in 3.5% salt solution (C1), vacuum tumbling with 3.5% salt solution (C2), and vacuum tumbling with 3.5% salt and 3% coconut vinegar (T₁), 3% apple cider vinegar (T₂) and3% black plum vinegar (T₃) solutions. Vinegar-based treatments exhibited significantly lower pH, higher marinade absorption, improved water holding capacity, increased collagen solubility, and reduced cooking loss and shear force compared to controls. Black plum vinegar based marinade showed the highest antioxidant activity. Sensory analysis revealed no adverse effects on colour, tenderness or aftertaste, with treatments scoring higher in overall acceptability than controls. Chemical composition analysis indicated increased moisture and ash contents and reduced protein levels in treated samples. The findings demonstrated that vacuum tumbling with natural fruit vinegar marinades effectively enhanced the quality of broiler chicken legs.