Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate |
| |
| Authors: | Kanae Tabe Yun-Jung Kim Shun Ohnuma Hiro Ogoshi Atsushi Suzuki |
| |
| Institution: | 1. Graduate School of Science and Technology , Niigata University , Niigata , 950-2181 , Japan;2. Faculty of Human Sciences and Design , Japan Women's University , Tokyo , 112-8681 , Japan;3. Niigata Industrial Creation Organization , Niigata , 950-0078 , Japan |
| |
| Abstract: | Chicken breast is not preferred in Japan because it is not juicy. In this study, the effect of combined high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the texture and palatability of chicken breast was investigated. The sample used was broiler chicken breast. Meat samples were soaked in.0–.4 M NaHCO3 solution and then pressurized at 100–400 MPa. After pressurization, the samples were heated for 30 min at 80°C and cooled down in ice-cold water. High pressure and NaHCO3 treatment of broiler chicken breast resulted in increased water content, and decreased weight reduction and rupture stress. Moreover, meat exposed to 200 MPa pressurization and.3 M NaHCO3 treatment was judged tender, juicy and of good taste by sensory evaluation. The combination of high pressure and NaHCO3 treatment can be effectively used for broiler chicken breast production. |
| |
| Keywords: | high pressure sodium hydrogen carbonate (NaHCO3) broiler chicken breast water content rupture stress sensory evaluation |
|
|
