title: Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles.
abstract: This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Yong-Jae
authors.initials: YJ
authors.lastname: Kim
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Youn-Kyung
authors.initials: YK
authors.lastname: Ham
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Eui-Joo
authors.initials: EJ
authors.lastname: Yeo
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Tae-Jun
authors.initials: TJ
authors.lastname: Jeong
authors.affiliation: Food Processing Research center, Korean Food Research Institute, Seongnam 13539, Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
keywords: chicken breast; physicochemical properties; post-mortem; pre-rigor salting; rigor-mortis