한국축산식품학회지 (Food Science of Animal Resources)

  • 제32권6호
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  • Pages.756-762
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  • 2012
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Effects of Pre-rigor Salting on the Physicochemical and Textural Properties of Ground Duck Breast Muscle

  • Lee, Sang-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Choi, Yun-Sang (Food and Biological Resources Examination Division, Korean Intellectual Property Office) ;
  • Kim, Hack-Youn (Department of Animal Resources Science, College of Industrial Sciences, Kongju National University) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Jae-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 투고 : 2012.03.26
  • 심사 : 2012.11.20
  • 발행 : 2012.12.31
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초록

The pre-rigor salting effects on physicochemical properties of ground duck breast muscle were evaluated in this study. The pre-rigor salting treatments were prepared within 30 min after slaughter, the duck breast muscles after post mortem 48 h were used to prepare the post-rigor treatments. The pre-rigor salting treatment had significantly higher pH value than post-rigor salting treatment (p<0.001), and all pre-rigor salting treatments showed a significant higher pH value. As a result, the pre-rigor salting treatment showed increased water holding capacity and decreased cooking loss compared to those in the post-rigor salting treatment. No significant differences in redness and yellowness were observed among the treatments (p>0.05). The increased solubility of salt-soluble proteins in the pre-rigor salting treatment leads to increase the hardness, gumminess, and chewiness. Also, the pre-rigor salted duck breast muscle had similar textural properties compared to those of post-rigor duck breast muscle containing sodium tri-polyphosphate (STPP). The 2-thiobarbituric acid (TBA) values of all treatments were ranged from 0.121 to 0.177 mg/kg. The lowest TBA value was observed for post-rigor duck breast muscle containing STPP, however, pre-rigor salting did not influence lipid oxidation of ground duck breast muscle. Therefore, the pre-rigor salting method, especially a single addition of sodium chloride to pre-rigor muscle, is more efficient method for improving cooking loss.

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피인용 문헌

  1. Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation vol.94, pp.4, 2015, https://doi.org/10.3382/ps/pev029