title: Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation.
abstract: We examined the combined effects of prerigor and postrigor batter mixtures on protein gelation. The postrigor batter was prepared with 2% salt, whereas the prerigor meat at 5 min postmortem was used to prepare postrigor batters at different salt levels. For 5 treatments, prerigor batters were mixed with postrigor batter that had 2% salt (control) as follows: T1: ground presalted (1%) hot-boned breast with 1% salt for 50% total batch; T2: ground presalted (2%) hot-boned breast for 50% total batch; T3: ground presalted (3%) hot-boned breast for 30% total batch that was mixed with cold-boned batter for 50% total batch; T4: ground presalted (4%) hot-boned breast for 25% total batch that was mixed with cold-boned batter for 50% total batch; and T5: ground presalted (5%) hot-boned breast for 20% total batch that was mixed with cold-boned batter for 50% total batch. Treatments with both presalted prerigor and postrigor muscle showed less cooking loss and lower emulsion stability than the control, except T5. The protein solubility and apparent viscosity of the control was the lowest. Thus, presalted hot-boned muscle combined with cold-boned muscle positively affected physicochemical properties.
authors.affiliation: Research Group of Convergence Technology, Korean Food Research Institute, Baekhyeon-dong, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Dong-Hun
authors.initials: DH
authors.lastname: Song
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Tae-Jun
authors.initials: TJ
authors.lastname: Jeong
authors.affiliation: Research Group of Convergence Technology, Korean Food Research Institute, Baekhyeon-dong, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors.forename: Ki-Hong
authors.initials: KH
authors.lastname: Jeon
authors.affiliation: Research Group of Convergence Technology, Korean Food Research Institute, Baekhyeon-dong, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors.forename: Young-Boong
authors.initials: YB
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea kimcj@konkuk.ac.kr.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D002645:Chickens; D003080:Cold Temperature; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D010369:Pectoralis Muscles / Q000502:physiology; D012492:Salts / Q000032:analysis
chemical_list: D012492:Salts
keywords: gelation; model systems; postrigor; prerigor; presalted