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| Effects of Sodium Chloride Concentrations on the Quality Characteristics of Cured Pigeon Meat |
| DENG Mengqi, WANG Yuhe, YU Pengxin, SUBINUER·Tuniyazi, BATUER·Abulikemu |
| College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümuqi 830052, China |
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Abstract The effects of different concentrations (0%, 3%, 5%, 7% and 9%) of sodium chloride in the mardinade on the quality characteristics of cured pigeon meat prepared from meat-type pigeons from Tarim, Xinjiang was investigated. The quality of cured pigeon meat was evaluated in terms of its moisture content, water activity (aw), salt content, thiobarbituric acid reactive substances (TBARs) value, total volatile basic nitrogen (TVB-N) content, pH value and sensory evaluation. The results showed that the water content, aw, TBARs value, TVB-N content and pH value gradually decreased with increasing sodium chloride concentration, and that the salt content was positively correlated with salt concentration in the marinade. By comprehensive analysis of the various quality attributes, a sodium chloride concentration of 5% was determined as the optimum salt concentration, and the resulting cured meat showed a lustrous surface, a compact and springy texture and good sensory quality.
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2021, Vol. 35 
