Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast

Song, Dong-Heon; Ham, Youn-Kyung; Ha, Ji Hee; Kim, Y.R.; Chin, Koo Bok; Kim, H.W.

doi:10.3382/ps/pez527

Cited by 17 publications

(20 citation statements)

References 38 publications

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“…A continuous decline in pH value is indeed a threat to meat quality, where an abnormally low pH value is responsible for the denaturation of sarcoplasmic protein ( Huff-Lonergan and Lonergan, 2005 ), causing the inability of a muscle to retain water and eventually lowering the cooking yield and eating satisfaction ( Shao et al., 2016 ). Treatment with AMP increased the pH value, which seemed to be caused by the ionic strength of AMP that improves the binding ability into meat protein, changes the surface environment ( Song et al., 2020 ) and improves its capacity to retain immobilized water ( Shao et al., 2016 ).…”

Section: Resultsmentioning

confidence: 99%

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

Barido

Lee

2021

Poultry Science

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A mechanism of postmortem tenderization by adenosine 5′-monophosphate ( AMP ) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.

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Section: Resultsmentioning

confidence: 99%

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

Barido

Lee

2021

Poultry Science

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“…For the determination of cooking loss, salted chicken breast sample (approximately 30 g) was stuffed into a 50 mL centrifuge tube and heated in a 75 °C water bath (JSIB-22T, JS Research Inc., Gongju, Korea) for 30 min [ 9 ]. Percentage weight difference between raw and cooked samples was calculated as follows: cooking loss (%) = ((raw sample weight (g) − cooked sample weight (g))/raw sample weight (g)) × 100.…”

Section: Methodsmentioning

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 ]. Taken together, although it would be expected that pre-rigor salted muscle, particularly with KCl, may be an excellent source for manufacturing low-sodium meat products, there has been little to no information on the undesirable impacts of KCl salting on pre-rigor muscle.…”

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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“…However, considering the significant effect of sodium salt for producing desirable texture, water holding capacity (WHC), and acceptable flavor, replacing another salt is not as easy as turning palm. It has to be replaced by salt with similar properties to maintain quality and sensory acceptance of meat products ( Song et al, 2020 ). Calcium chloride is a salt other than potassium chloride (KCl) mentioned to have a healthy-supporting property as NaCl replacer.…”

Section: Introductionmentioning

confidence: 99%

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

Barido¹,

Lee²

2021

Food Sci Anim Resour

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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.

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Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast

Cited by 17 publications

References 38 publications

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

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

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

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