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| Effect of Protease Inactivation on Salting Quality of Yellow-Feathered Broiler Meat |
| SUN Liangge, LIU Yu, Lü Jingxiu, WANG Daoying, LI Pengpeng, XU Weimin |
| 1.College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; 2.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3.Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China |
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Abstract In this work, the effect of inactivation of enzymes on the salting quality of yellow-feathered broiler meat was addressed. The changes in the salt diffusivity (saltiness taste), umami taste, water retention properties (cooking loss, centrifugal loss and hydration capacity), water distribution, texture (hardness, chewiness, elasticity and viscosity) and microstructure of chicken meat were examined after salting. Hot meat and pre-cooled meat were considered as controls. The results showed that the salt diffusivity in chicken with enzyme inactivation was intermediate between that of hot meat and pre-cooled meat, whereas the umami taste was stronger than that of the controls. The cooking loss and centrifugal loss of chicken meat with enzyme inactivation were significantly reduced after salting, and the hydration capacity increased. Further investigation showed that lower mobility of bound water and immobilized water in chicken with enzyme inactivation contributed to higher water retention capacity. The hardness and chewiness of chicken meat with enzyme inactivation were significantly higher compared with the controls. The diameter of muscle fibers initially increased and decreased later with increasing salt concentration.
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2022, Vol. 36 
