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Improvement of textural quality of layer chicken muscles by calcium chloride and lactic acid.

Modi, V. K. and Narasimha Rao, D. and Mahendrakar, N. S. (2001) Improvement of textural quality of layer chicken muscles by calcium chloride and lactic acid. Journal of Food Science and Technology, 38 (6). 561-564, 17 ref..

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Abstract

Effects of a solution containing 0.15M CaCl2, 0.15M lactic acid or their mixture (1:1) on tenderization of chicken meat from White Leghorn layer chickens were studied. Breast and thigh meat from the left half of the carcass were dipped in solutions (1:1) for 65 h at 2-4C, while meat from the right half of the carcass was held at 2-4C (control). Changes in water content, water holding capacity (WHC), pH and Instrom firmness were measured in both treated and untreated meat samples. Absorption of chemical solutions resulted in an increase in water content and WHC of meat. The CaCl2 treatment decreased pH of meat by 0.3 units whereas the treatment with lactic acid or the mixture of CaCl2 and lactic acid decreased meat pH by 1.5 units. Compared with untreated controls, breast meat exhibited 20.2, 38.3 and 42.4% and thigh muscles 21.4, 35.2 and 44.0% lower Instron firmness values when treated with solutions of 0.15M CaCl2, 0.15M lactic acid or their mixture (1:1), respectively. The tenderizing effect of the mixed solution was more pronounced than the effect of 2 solutions individually.

Item Type: Article
Uncontrolled Keywords: CALCIUM-; CHICKEN-MEAT; CHLORIDES-; LACTIC-ACID; PHYSICAL-PROPERTIES; TENDERIZATION-; CACL2-; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 05:46
Last Modified: 14 Jun 2011 05:46
URI: http://ir.cftri.com/id/eprint/7616

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