Abstract: Marinating chicken breast fillets in 5%(W/W) native corn starch, potato starch, or modified waxy maize corn starch at room temperature prior to grilling improved (P<0.05) cooking yields, reduced (P<0.05) Warner-Bratzler (WB) shear values, and yielded longer (P<0.05) sacromere lengths compared to those of the tap-water marinated control. Among the tested starch treatments, modified waxy maize corn starch had the highest yield readings followed by corn starch and potato starch. Marinating fillets with 5% tested starches prior to grilling was also observed to yield lower (P<0.05) TBA values for grilled products than those of tap-water controls.
Y.C. Chen and T.C. Chen , 2003. Cooking Yields and Quality Characteristics of Grilled Chicken Breast Fillets as Affected by Marinades Containing Starches . Journal of Food Technology, 1: 17-22.