The colour of poultry meat: understanding, measuring and maintaining product quality

Nam, Ki-Chang; Ahn, Dong U.

doi:10.19103/as.2016.0010.17

Cited by 1 publication

(1 citation statement)

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“…The brown pigments of cooked meat are denatured metmyoglobin from the formation of denatured globin haemichrome (ferrihaemochrome). The pH is also important for the colour of cooked meat as the heat stability of the metmyoglobin increases with rising pH of the pigment solution (Nam, 2017). Also, the L* values of chicken burger samples were significantly affected by treatment × production stage interaction (p < 0.01).…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Effect of different chloride salts on chicken burger quality

İncesu,

Akköse

2024

IFRJ

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The effect of using different chloride salts on the quality of chicken burgers was evaluated by physicochemical, textural, and sensorial analyses. Chicken burgers were prepared with five different chloride salt amounts (T1: 2% NaCl, T2: 1% NaCl, T3: 1% NaCl + 1% KCl, T4: 1% NaCl + 1% CaCl2, and T5: 1% NaCl + 0.5% KCl + 0.5% CaCl2). The pH, moisture content, water activity, TBARS, cooking yield, moisture retention, and colour values were measured to determine the physicochemical properties of the burgers. Additionally, texture profile analysis and sensory evaluation were performed on the cooked samples. Reducing or partially replacing NaCl with KCl increased the pH level compared with the control, whereas using CaCl2 decreased the pH level. The highest moisture content and aw values were determined in burgers containing 1% NaCl. Partial substitution of NaCl with KCl and/or CaCl2 increased L* and b* values. A 50% reduction of NaCl or its replacement with 50% KCl did not affect the moisture retention and cooking yield compared with the control, but using CaCl2 caused a decrease. Also, the cooking process significantly affected the pH, moisture, aw, TBARS, and colour of the chicken burgers (p < 0.01). Reducing NaCl to 1% or partially replacing it with KCl and/or CaCl2, decreased the hardness, resilience, and chewiness of the samples, whereas the use of CaCl2 caused a greater decrease of these effects. In the preparation of chicken burgers, a 50% substitution of NaCl with CaCl2 reduced sensory scores for appearance, flavour, texture, and general acceptability, whereas a reduction of NaCl or 50% substitution with KCl had no effect.

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Section: Physicochemical Propertiesmentioning

confidence: 99%