Abstract
The objective of the present study was to compare the effects of sodium, calcium, magnesium, and manganese ions on some biochemical and functional properties of chicken breast fillets prepared from pre- and postrigor muscles. Pre- and postrigor Pectoralis major muscles were treated with isoionic solutions of CaCl2, MgCl2, MnCl2, or NaCl and then cooked. Biochemical, textural, and yield parameters were observed. Upon cooking, pH of the prerigor muscles treated with divalent cations increased .028 units but those treated with NaCl increased .157 units. The pH of postrigor muscles increased .291 units but the change was unaffected by the treatment. Calcium ions and manganese ions increased the ratio of inosine to adenine nucleotides (R values) in the prerigor fillets but the other ions did not. Moisture absorption and cooking losses were greater for the prerigor fillets treated with divalent cations than for those treated with sodium ions. Calcium chloride reduced and MgCl2 increased Warner-Bratzler shear values of prerigor fillets but none of the treatments affected shear values of postrigor fillets. The data indicate that treatment of breast fillets with certain divalent cations, especially calcium ions, can significantly affect fillet quality.
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