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http://dx.doi.org/10.5851/kosfa.2015.35.5.577

Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles  

Kim, Hyun-Wook (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Hwang, Ko-Eun (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)
Ham, Youn-Kyung (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Yeo, Eui-Joo (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Jeong, Tae-Jun (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Choi, Yun-Sang (Food Processing Research center, Korean Food Research Institute)
Kim, Cheon-Jei (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.35, no.5, 2015 , pp. 577-584 More about this Journal
Abstract
This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.
Keywords
chicken breast; post-mortem; pre-rigor salting; physicochemical properties; rigor-mortis;
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