Physicochemical Properties of Chicken Thigh Meat Batter Containing Various Concentrations of NaCl
2016
Park, S.Y., Kongju National University, Gongju, Republic of Korea | Kim, H.Y., Kongju National University, Gongju, Republic of Korea
Physicochemical characteristics of chicken-thigh emulsion manufactured with different concentrations of NaCl (0, 0.3, 0.6, 0.9, 1.2, and 1.5%) were examined. Moisture and ash contents of samples containing 1.2% and 1.5% NaCl were significantly higher than those of the other samples (p less than 0.05). Protein contents decreased with increasing NaCl concentration. The pH values of batters significantly decreased with increasing NaCl concentration (p less than 0.05). The lightness values of uncooked and cooked samples showed an upward trend with increasing concentration of NaCl. Redness and yellowness values of uncooked batters containing 1.2% and 1.5% NaCl were significantly lower than other samples (p less than 0.05). The cooking yield and viscosity of the samples increased with increasing NaCl concentration. Samples containing 1.2% and 1.5% NaCl showed higher viscosities than the controls and samples containing 0.3-0.9% NaCl. Therefore, it can be concluded that addition 1.2% NaCl in chicken thigh products is beneficial.
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