식염첨가 유무에 따른 계육의 부위별 가열온도에 따른 이화학적 성상과 근장 단백질 밴드의 변화

Abstract

ABSTRACT This study was performed to measure the pH, proximate composition, physicochemical properties, changes of protein bands, Hunter color values and endpoint cooking temperature of chicken leg and breast muscles during cooking from 64 to 74with 2increments. Chicken leg had higher pH, moisture and fat contents (%) and lower protein solubility (P<0.05) than chicken breast. Although the cooking losses(CLs, %) of chicken muscles increased with increased cooking temperature, the addition of 2% salt did not affect CL. The redness values of chicken leg without 2% salt were higher than chicken breast, however, the addition of 2% salt reduced the differences of the redness. Protein solubility decreased with increased cooking temperatures and were not affected by the addition of salt, and no further changes were observed higher than 68. Protein bands having the molecular weights of 66 and 54 kDa were disappeared in the chicken leg at the cooking temperatures of 6670 , whereas 66, 54 and 34 kDa in the chicken breast. These protein bands could be used potential indicators to determine the endpoint cooking temperature in chicken muscles.(