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Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
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 Title & Authors
Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Yeo, Eui-Joo; Jeong, Tae-Jun; Choi, Yun-Sang; Kim, Cheon-Jei;
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 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;
 Language
English
 Cited by
1.
Physicochemical Properties of Chicken Thigh Meat Batter Containing Various Concentrations of NaCl, Korean Journal of Food Science and Technology, 2016, 48, 3, 262  crossref(new windwow)
2.
Effects of NaCl Concentration on Physicochemical Properties of Pork Emulsion, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 4, 551  crossref(new windwow)
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