• 자연과학논문집
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• 제8권2호
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• pp.129-136
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• 1996

염화물을 이산화질소기체로 반응시킬때와 같이 고체 염화칼륨으로부터 고체 질산칼륨으로의 직접적인 전환이 질산칼륨의 생성을 암시하고 있음을 확인하였다. 또 열역학적 추정에 있어서 자유에너지 변화는 상온에서 유리하며 발열반응을 보여준다. 그리고 높은 수율과 함께 적은양의 물존재로 인하여 상온에서 반응이 일어나며 반응생성물에서 염화니트로실이 동시에 생성되고 있다.

• 한국축산식품학회지
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• 제40권2호
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• pp.231-241
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• 2020

The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP added. All samples were cooked at a fast (5.67℃/min) or slow cooking rate (2.16℃/min). Regardless of the timing of NaCl and STPP addition, reflectance ratios of nitrosyl hemochrome, cooking yield, pH values, oxidation-reduction potential, and percent myoglobin denaturation were similar (p>0.05) across treatments 2, 3, and 4. The highest CIE a^⁎ values were observed in treatment 4 (p<0.05), while treatment 2 was effective in reducing the redness in cooked chicken products. The fast cooking rate resulted in lower CIE a^⁎ values and higher CIE L^⁎ values and cooking yield in cooked chicken breasts compared to the slow cooking rate. Our results indicate that adding NaCl and STPP to meat, followed by storing and cooking at a fast rate, may result in inhibiting the pink color defect sporadically occurred in cooked ground chicken breasts.