Evaluation of water holding capacity in broiler breast meat by electrical conductivity

Saelin S., . and Wattanachant S., . and Youravong W., . Evaluation of water holding capacity in broiler breast meat by electrical conductivity. pp. 2593-2598. ISSN 2231-7546

The objective of this study was to evaluate water holding capacity by electrical conductivity (EC) of broiler breast meat (Pectoralis major muscle) both in marinated and stored meat conditions. Broiler breast meat marinated with various ionic strength salt solutions (phosphate and NaCl at I 0.17-0.85) had different decreasing in drip loss and cooking loss. However significant increase in EC of broiler breast meat with ionic strength of marinade was observed in meat marinated with NaCl solution (p0.05). The relationship between EC and drip loss of marinated broiler breast meat was obtained as negative correlation (r -0.78). Inversely nonmarinated broiler breast meat had increasing in drip loss cooking loss and EC during chilled storage at 4C for 10 days. Increase in drip loss of broiler breast meat had high correlation with the change in EC during storage (r 0.66). The data obtained showed that broiler breast meat had EC lower than 1.30 mS/cm when drip loss was lower than 3.0 for 85.29 of total samples determination. The result suggested that EC could be applied as control parameter for determining drip loss of broiler breast meat during marinating process or storage. However standard EC should be performed specific with marinade solution and amount of drip loss for each process control.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(43).p...

Abstract

The objective of this study was to evaluate water holding capacity by electrical conductivity (EC) of broiler breast meat (Pectoralis major muscle) both in marinated and stored meat conditions. Broiler breast meat marinated with various ionic strength salt solutions (phosphate and NaCl at I 0.17-0.85) had different decreasing in drip loss and cooking loss. However significant increase in EC of broiler breast meat with ionic strength of marinade was observed in meat marinated with NaCl solution (p0.05). The relationship between EC and drip loss of marinated broiler breast meat was obtained as negative correlation (r -0.78). Inversely nonmarinated broiler breast meat had increasing in drip loss cooking loss and EC during chilled storage at 4C for 10 days. Increase in drip loss of broiler breast meat had high correlation with the change in EC during storage (r 0.66). The data obtained showed that broiler breast meat had EC lower than 1.30 mS/cm when drip loss was lower than 3.0 for 85.29 of total samples determination. The result suggested that EC could be applied as control parameter for determining drip loss of broiler breast meat during marinating process or storage. However standard EC should be performed specific with marinade solution and amount of drip loss for each process control.

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Item Type:	Article
AGROVOC Term:	Meat
AGROVOC Term:	Broilers
AGROVOC Term:	Muscles
AGROVOC Term:	Water holding capacity
AGROVOC Term:	Electrical conductivity
AGROVOC Term:	Cold storage
AGROVOC Term:	Marinating
AGROVOC Term:	Color
AGROVOC Term:	Poultry
AGROVOC Term:	Sodium chloride
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23925

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