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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.
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참고문헌 (31)
참고문헌 신청
Ahn, D. U. / 1987 / Concentration of nitrate and nitrite in raw turkey breast meat and the microbial conversion of added nitrate to nitrite in tumbled turkey breast meat / Poult. Sci 66:1957~1960
Ahn, D. U. / 1989 / Effects of added nitrite, sodium chloride, and phosphate on color, nitrosoheme pigment, total pigment, and residual nitrite in oven-roasted turkey breast / Poult. Sci 68:100~106
Ahn, D. U. / 1989 / Effects of added pigments, salt, and phosphate on color, extractable pigment, total pigment, and oxidation reduction potential in turkey breast meat / Poult. Sci 68:1088~1099
Ahn, D. U. / 1989 / Effects of sodium chloride, phosphate, and dextrose on the heat stability of purified myoglobin, hemoglobin, and cytochrome c / Poult. Sci 68:1218~1225
Antonini, E. / 1971 / Hemoglobin and myoglobin and their reaction with ligands / North-Holland Publishing Co
Ahn, D. U. / 1989 / Effects of added nitrite, sodium chloride, and phosphate on color, nitrosoheme pigment, total pigment, and residual nitrite in oven-roasted turkey breast / Poult. Sci 68:100~106
Ahn, D. U. / 1989 / Effects of added pigments, salt, and phosphate on color, extractable pigment, total pigment, and oxidation reduction potential in turkey breast meat / Poult. Sci 68:1088~1099
Ahn, D. U. / 1989 / Effects of sodium chloride, phosphate, and dextrose on the heat stability of purified myoglobin, hemoglobin, and cytochrome c / Poult. Sci 68:1218~1225
Antonini, E. / 1971 / Hemoglobin and myoglobin and their reaction with ligands / North-Holland Publishing Co
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