Physico-chemical Properties and Changes of Sarcoplasmic Protein Bands of Chicken Meat Cuts with or without Salt during Cooking Temperatures

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

  • Kim, Soo-Hee (Dept. of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Chin, Koo-Bok (Dept. of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
  • 김수희 (전남대학교 동물자원학부 및 농업과학기술연구소) ;
  • 진구복 (전남대학교 동물자원학부 및 농업과학기술연구소)
  • Published : 2007.04.30


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 74℃ with 2℃ increments. 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 54kDa were disappeared in the chicken leg at the cooking temperatures of 66~70℃, whereas 66, 54 and 34kDa in the chicken breast. These protein bands could be used potential indicators to determine the endpoint cooking temperature in chicken muscles.


Chicken leg and breast muscles;Protein bands;Endpoint cooking temperature


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