title: Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage.
abstract: Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (p<0.05). The percentage of myoglobin denaturation (PMD) of the CA groups was also increased according to the level of CA during storage. Total aerobic counts, Enterobacteriaceae counts, volatile basic nitrogen and thiobarbituric acid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (p<0.05). The findings indicated positive effects in the physicochemical properties and storage ability of sous vide chicken breast at 2% and 5% citric acid concentrations.
authors.affiliation: Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Ji-Han
authors.initials: JH
authors.lastname: Kim
authors.affiliation: Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Go-Eun
authors.initials: GE
authors.lastname: Hong
authors.affiliation: Laboratory of Exercise Nutrition, Department of Physical Education, Konkuk University, Seoul 05029, Korea.
authors.forename: Ki-Won
authors.initials: KW
authors.lastname: Lim
authors.affiliation: Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Woojoon
authors.initials: W
authors.lastname: Park
authors.affiliation: Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Chi-Ho
authors.initials: CH
authors.lastname: Lee
keywords: chicken breast; citric acid; pink color; sous-vide