EFFECT OF SODIUM CHLORIDE ON THE PROPERTIES OF READY-TO-EAT PRESSURE-INDUCED GEL-TYPE CHICKEN MEAT PRODUCTS

摘要

Pressurized meat foods are increasingly being accepted by consumers nowadays. Unlike in thermal processing, the salt content required for pressure-induced gelation of muscle proteins is not clear. Sodium chloride levels of 0.6, 0.8, 1.0, 1.2 and 1.4% were used to prepare ready-to-eat chicken breast meat products in an attempt to find the minimum amount of salt necessary for pressure-induced gels treated by 600 MPa at 40C for 5 min, while maintaining suitable physicochemical and functional properties. With the salt content increasing, values of lightness and whiteness increased (P < 0.05), redness and yellowness decreased (P < 0.05), water loss decreased (P < 0.05), textural properties such as hardness and chewiness were substantially augmented (P < 0.05), and cohesiveness and resilience were improved (P < 0.05). Three-dimensional network structure was well formed with salt content of more than 1.2%. These changes in functional properties could be explained by the gel microstructures and transformations among the secondary structure fractions of proteins (P < 0.05). Increasing salt content had no effect on products' appearance (P > 0.05), but significantly influenced flavor, firmness and juiciness (P < 0.05). 1.2% sodium chloride content was the minimum salt addition for general acceptability. These results, which serve as a helpful guide for industrial production, indicate that a minimum of 1.2% sodium chloride should be added for pressure-induced meat products.