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Open AccessArticle

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

1
Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
2
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
3
Department of Animal Science, Research Institute for Functional Halal Animal Products, Chonnam National University, Gwangju 61186, Korea
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 721; https://doi.org/10.3390/foods9060721
Received: 29 April 2020 / Revised: 27 May 2020 / Accepted: 28 May 2020 / Published: 2 June 2020
(This article belongs to the Special Issue New Strategies to Improve the Functionality of Meat and Meat Products)
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 (p < 0.05). However, KCl decreased total and myofibrillar protein solubilities in post-rigor salted chicken breasts compared to NaCl (p < 0.05), but those were similar to pre-rigor chicken breasts, regardless of the salt type (p > 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. View Full-Text
Keywords: chicken breast; ionic strength; low salt; pre-rigor salting; potassium chloride chicken breast; ionic strength; low salt; pre-rigor salting; potassium chloride
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Song, D.-H.; Ham, Y.-K.; Noh, S.-W.; Chin, K.B.; Kim, H.-W. Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths. Foods 2020, 9, 721.

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