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http://dx.doi.org/10.5851/kosfa.2019.e44

Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat  

Ha, Jung-Heun (Department of Food Science and Nutrition, Dankook University)
Lee, Ju-Ho (Hansalim Food)
Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
Choi, Yang-Il (Department of Animal Science, Chungbuk National University)
Lee, Hyun-Joo (Department of Nutrition and Culinary Science, Hankyong National University)
Publication Information
Food Science of Animal Resources / v.39, no.3, 2019 , pp. 494-502 More about this Journal
Abstract
The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. The highest concentration of WP (7%) resulted in the lowest moisture and fat content and the highest protein content of CBM. Injection of WP elevated the pH and water holding capacity (WHC) of CBM. The cooking loss of CBM was significantly decreased with WP injections of 3% and higher. All WP injections increased the $L^*$ of the CBM but decreased the $a^*$ and $b^*$. WP injection increased the springiness, cohesiveness, and chewiness and decreased the hardness of the CBM. WP injection increased 2-thiobarbituric acid reactive substances (TBARS) after 3 and 7 days of storage. The volatile basic nitrogen (VBN) content of the CBM increased with increased concentrations of WP. The total microbial count (TMC) of CBM injected with WP was higher initially and after 3 days of storage. Our results showed WP injection improved the WHC of CBM but decreased the storage stability by increasing TBARS, VBN and TMC.
Keywords
chicken breast meat; whey protein; quality characteristics; storage stability;
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