Song Dong-Heon, Ham Youn-Kyung, Noh Sin-Woo, Chin Koo Bok, Kim Hyun-Wook
Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Foods. 2020 Jun 2;9(6):721. doi: 10.3390/foods9060721.
The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic strengths (0.086, 0.171, 0.257, and 0.342). Hot-boned and ground chicken breasts were salted within 30 min postmortem after slaughter (pre-rigor salting) or 24 h postmortem (post-rigor salting) with varying concentrations of NaCl (0.50%, 1.00%, 1.50%, and 2.00%) or KCl (0.64%, 1.28%, 1.91%, and 2.55%) corresponding to the four ionic strengths. KCl caused higher pH value in salted chicken breasts than NaCl ( < 0.05). However, KCl decreased total and myofibrillar protein solubilities in post-rigor salted chicken breasts compared to NaCl ( < 0.05), but those were similar to pre-rigor chicken breasts, regardless of the salt type ( > 0.05). Different salt types had no significant impact on cooking loss and textural properties. This study shows that NaCl and KCl had similar effects on technological properties at the same ionic strength (within 0.342), but the use of KCl may have the possibility to decrease protein solubility, depending on rigor status of raw meat at the different salting time.
本研究的目的是评估氯化钠（NaCl）和氯化钾（KCl）腌制在不同离子强度下对宰前和宰后鸡胸肉工艺特性的影响。采用了以下析因设计：2种盐类型（NaCl和KCl）×2种宰后僵直状态（宰前和宰后）×4种离子强度（0.086、0.171、0.257和0.342）。热剔骨并绞碎的鸡胸肉在屠宰后30分钟内（宰前腌制）或屠宰后24小时（宰后腌制），用对应四种离子强度的不同浓度NaCl（0.50%、1.00%、1.50%和2.00%）或KCl（0.64%、1.28%、1.91%和2.55%）进行腌制。KCl使腌制鸡胸肉的pH值高于NaCl（P<0.05）。然而，与NaCl相比，KCl降低了宰后腌制鸡胸肉中总蛋白和肌原纤维蛋白的溶解度（P<0.05），但与宰前鸡胸肉相似，无论盐的类型如何（P>0.05）。不同盐类型对蒸煮损失和质地特性没有显著影响。本研究表明，在相同离子强度（0.342以内）下，NaCl和KCl对工艺特性有相似影响，但根据不同腌制时间生肉的宰后僵直状态，使用KCl可能会降低蛋白质溶解度。
