Jeong Jong Youn
School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea.
Korean J Food Sci Anim Resour. 2017;37(1):98-104. doi: 10.5851/kosfa.2017.37.1.98. Epub 2017 Feb 28.
The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.
本研究的目的是确定短期预腌制对鸡胸肉糜烹饪后粉色及色素特性的影响。将四种盐水平（0%、1%、2%和3%）进行预腌制，并在烹饪前分别储存0天和3天。随着盐水平的增加，烹饪产量提高。然而，未观察到熟鸡胸肉的pH值或氧化还原电位（ORP）有显著差异。盐水平超过2%的熟制品在第3天比第0天的红色更淡（CIE a*值更低）。当盐水平增加到2%时，肌红蛋白大量变性。当样品盐含量为3%时，肌红蛋白变性趋于平稳。随着盐水平的增加，残留亚硝酸盐含量增加，而亚硝酰血红素含量降低。这些结果表明，向碎肉中添加超过2%的盐可能会降低熟制品的红色，并且当向鸡肉糜中添加少于1%的盐时，应采用超过3天的预腌制储存来使鸡肉制品呈现自然粉色。
