Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate

Autor:	Yun-Jung Kim, Kanae Tabe, Hiro Ogoshi, Shun Ohnuma, Tadayuki Nishiumi, Atsushi Suzuki
Rok vydání:	2013
Předmět:	animal structures Hydrogen Sodium Hydrostatic pressure Broiler food and beverages chemistry.chemical_element Mineralogy Condensed Matter Physics chemistry.chemical_compound chemistry Carbonate Texture (crystalline) Food science Palatability skin and connective tissue diseases Water content
Zdroj:	High Pressure Research. 33:348-353
ISSN:	1477-2299 0895-7959
DOI:	10.1080/08957959.2013.780053
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::53284b29f0c3aa720b439534c73e5de4 https://doi.org/10.1080/08957959.2013.780053 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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