Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang

Abstract

Sodium chloride (NaCl) replacement with calcium chloride (CaCl 2 ) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl 2 at 0%, 25%, 50%, 75%, and 100% at 4±2°C for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100°C and retorting at 121°C, 1.5 kgf/cm 2 for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl 2 within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl 2 at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

Effects of stepwise chilling with calcium incubation on proteolysis and tenderization in postmortem goose muscle

“…MFI, which increased with aging time, can be used as an index of meat tenderness ( Olson et al, 1976 ; Hopkins et al, 2000 ). Table 2 shows that MFI was lower ( P < 0.05) in 24 h than in 72-h aged calcium-incubated (111 ± 3 vs. 147 ± 3) and control (89 ± 6 vs. 123 ± 4) samples, agreeing with previous studies in chicken ( Barido and Lee, 2021 ) and in goose muscles ( Chou et al, 1995 ). But, no difference ( P > 0.05) in MFI was found between 24-h (72 ± 3) and 72-h (80 ± 5) aged EDTA-incubated samples, due to the inhibition of calpain activation in the presence of 30 mM EDTA.…”

Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage

“…The shear force value was gradually decreased during storage, with a notable decrease was recorded on the final storage day ( p < 0.05). Texture properties is a priority for most consumer to determine purchasing intention of meat, and efforts are made to improve its eating satisfaction through the addition of functional plants and tenderizing agents [ 48 - 50 ]. Since, the tenderization action can be influenced either by cysteine protease and level of myofibrillar protein disintegration within the meat muscle [ 5 ].…”

The use of salt substitutes to replace sodium chloride in food products: a review

“…In the effort to reduce NaCl while maintaining the qualities of food products, several cross‐linking agents were added, such as sodium tripolyphosphate (STPP) and microbial transglutaminase (MTG). For instance, Barido & Lee (2021) developed healthier chicken soup which showed similar qualities as chicken soup with STPP and NaCl. This was done by marinating chicken meat into solution with STPP and replacing NaCl with 75% CaCl2.…”