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

doi:10.5851/kosfa.2015.35.5.577

Cited by 20 publications

(27 citation statements)

References 27 publications

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“…is suggested that nitrite from celery juice showed an antioxidant effect similar to that of the synthetic nitrite. Lipid oxidation leads to rancidity of meat products [34], which in turn changes their nutritive value, flavor, and color [35]. TBARS value between 0.5 and 1.0 mg MD/kg of meat weight is considered as the lower threshold for observable oxidized odor and flavor of meat [20].…”

Section: Vbn and Tbars Content In Cured Pork Loinmentioning

confidence: 99%

Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

Kim

Yong

Jang

et al. 2019

Journal of Food Quality

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An increasing concern about the usage of chemical additives in meat products has resulted in the use of natural ingredients instead of chemical additives in meat products. Therefore, this study aimed to investigate the effect of incubation period on the physicochemical characteristics of meat products cured with spinach and starter culture containing Staphylococcus carnosus. The pH, color, TBARS lipid oxidation, volatile basic nitrogen, residual nitrite content, and microbial number in cured pork loin were determined by incubating it with spinach and starter culture for the following durations: 3, 6, 9, 12, 24, and 48 h. The pH and TBARS values of cured pork loin incubated with spinach and starter culture decreased in a time-dependent manner. An increase in the incubation time from 3 to 48 h resulted in a significant increase in the redness and volatile basic nitrogen content. The residual nitrite content was observed to be maximum in samples from the I48 group followed by the control (+), preconverted nitrite group, and I24 groups. Thus, we found that incubation with spinach and starter culture for 24 h yields a good-quality cooked sliced cured pork loin.

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Section: Vbn and Tbars Content In Cured Pork Loinmentioning

confidence: 99%

Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

Kim

Yong

Jang

et al. 2019

Journal of Food Quality

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“…Lipid oxidation is one of the most important changes during meat products storage and production [26]. It may change the color, aroma, flavor, texture, and nutritive values of meat products [8].…”

Section: Changes In Tbars Of Low-salt Frankfurters During Refrigeratementioning

confidence: 99%

Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters

Hwang

Kim

et al. 2017

Food Sci Biotechnol

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The effect of fermented red beet (FRB) on shelf-life of low-salt frankfurters stored for 4 weeks was investigated. The pH, volatile basic nitrogen (VBN), lightness, and yellowness of frankfurters decreased with increasing levels of FRB, whereas the redness of frankfurters increased with increasing levels of FRB. The VBN, thiobarbituric acid reactive substance values, total viable count, and redness of all treatments decreased with increasing period of refrigeration storage. The appearance, color, and juiciness scores of the control and treatments decreased with increasing period of refrigeration storage. However, there was no significant ( > 0.05) difference among the treatments except for the color of T3 (3.0% FRB) and juiciness of T4 (5.0% FRB). The flavor, tenderness, and overall acceptability scores of all the treatments decreased with increasing storage periods. These results demonstrated that FRB can be added to low-salt frankfurters to maintain their qualities and extend the shelf-life of refrigerated storage.

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“…In general, biochemical and physiochemical conditions of raw meat are important factors affecting salting effects on quality attributes of processed meat products, such as water-holding capacity and texture [ 5 ]. In this regard, it has been well documented that pre-rigor salting to maintain high pH and ATP content in pre-rigor skeletal muscles has been known to improve physicochemical properties of meat products, such as cooking yield, emulsion stability, and texture [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…According to the practical use of pre-rigor salted meat, a previous study has found that the addition of least 2% NaCl should be required to guarantee the positive impacts of pre-rigor salting on water-holding capacity and protein solubility [ 5 ]. However, a recent study reported that pre-rigor salting with KCl was less effective compared to pre-rigor salting with NaCl at the same percentage concentration (2%) [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

Song

Ham

Noh

et al. 2020

Foods

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The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic strengths (0.086, 0.171, 0.257, and 0.342). Hot-boned and ground chicken breasts were salted within 30 min postmortem after slaughter (pre-rigor salting) or 24 h postmortem (post-rigor salting) with varying concentrations of NaCl (0.50%, 1.00%, 1.50%, and 2.00%) or KCl (0.64%, 1.28%, 1.91%, and 2.55%) corresponding to the four ionic strengths. KCl caused higher pH value in salted chicken breasts than NaCl (p < 0.05). However, KCl decreased total and myofibrillar protein solubilities in post-rigor salted chicken breasts compared to NaCl (p < 0.05), but those were similar to pre-rigor chicken breasts, regardless of the salt type (p > 0.05). Different salt types had no significant impact on cooking loss and textural properties. This study shows that NaCl and KCl had similar effects on technological properties at the same ionic strength (within 0.342), but the use of KCl may have the possibility to decrease protein solubility, depending on rigor status of raw meat at the different salting time.

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Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

Cited by 20 publications

References 27 publications

Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

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