Optimization of cashew apple extract as a tomato sauce substitute in chicken steak marinades

Abstract

This study aims to optimize the use of cashew apple extract (CAE) as a substitute for tomato sauce in marinades and evaluate its effects on the chemical and sensory qualities of chicken steak. Four different marinade formulations containing varying concentrations of CAE (0, 5, 10, and 15%) were applied to chicken steak samples. Chemical analyses measured protein, fat content, and polycyclic aromatic hydrocarbon (PAH) levels, while sensory evaluations were conducted to assess tenderness, juiciness, aroma, and overall preference using a semi-trained panel. The results demonstrated that increasing CAE concentrations significantly elevated protein content (p<0.05) and reduced fat levels. PAH levels were below detectable limits in all samples, suggesting the marinade’s potential in reducing PAH formation. Sensory analysis revealed that the 5% CAE marinade was the most preferred, particularly for tenderness and juiciness. These findings suggest that CAE is a viable alternative to tomato sauce in marinades, offering both nutritional benefits and consumer acceptability.