Carrageenan as a Functional Strategy to Enhance Quality and Consumer Acceptance in Marinated Chicken Breast

Today's consumers are redefining meat consumption by seeking products that combine premium quality with sustainability and affordability, without compromising sensory appeal or nutritional integrity. In this context, the present study investigated the impact of carrageenan incorporation at varying concentrations on the quality attributes of chicken breast marinades as a ready-to-cook meat product. The inclusion of 1.5% carrageenan significantly (p < 0.05) enhanced fat (2.26±0.42%) while inclusion of 0.8% improved ash contents (6.06±0.27%). Increasing carrageenan concentrations were also associated with elevated pH and viscosity, indicating improved functional stability. Colour analysis revealed that carrageenan-treated samples exhibited a darker appearance relative to the control. Furthermore, cooking loss was significantly reduced (p < 0.05) in carrageenan-enriched formulations, reflecting superior water-holding capacity. Texture profile analysis demonstrated marked improvements (p < 0.05) in hardness, cohesiveness, gumminess, chewiness, and resilience, highlighting the role of carrageenan in structural enhancement. Sensory evaluation confirmed that panellists preferred samples containing 0.5-1.5% carrageenan, suggesting this concentration range optimally balanced functional benefits with consumer acceptability. Collectively, these findings establish carrageenan as a valuable functional ingredient for improving the physicochemical, textural, and sensory qualities of chicken marinades, thereby aligning product innovation with evolving consumer expectations for quality and functionality in meat-based foods.