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KMID : 1024620150350050577
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Food Science of Animal Resources
2015 Volume.35 No. 5 p.577 ~ p.584
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Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
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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
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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.
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KEYWORD
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chicken breast, post-mortem, pre-rigor salting, physicochemical properties, rigor-mortis
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