Postmortem Changes in pH, K-value, Water-holding Capacity and Contents of Free Amino Acids of Chicken Meat

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  • 鶏肉におけるpH,K値,保水性および遊離アミノ酸含量の死後変化
  • ケイニク ニ オケル pH Kチ ホスイセイ オヨビ ユウリ アミノサン ガン

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Abstract

To clarify the effects of storage time on some properties of chicken breast and leg meat, postmortem changes in pH, K-value (which is sum of percentage of inosine and hypoxanthine to total ATP-related substances), water-holding capacity and contents of free amino acids of ground stripped chicken breast and leg meat stored at 5°C were determined. The pH of breast and leg meat were 5.6 and 6.0 at 3 hours postmortem, respectively, and 5.7 and 6.0 at 72 hours postmortem, respectively. Breast meat pH was lower than leg meat pH (p<0.01), although the pH of both meat were not changed during storage from 3 to 72 hours postmortem. The K-value was higher in leg meat than in breast meat (p<0.01), and increased with storage time in both meat. Water holding capacity of breast meat showed minimum measurement (70.2%) at 3 hours postmortem, and increased subsequently to 81.5% at 72 hours postmortem. However, water-holding capacity of leg meat showed minimum measurement (62.0%) at 12 to 24 hours postmortem, and did not increase subsequently. The amounts of most amino acid were increased during storage and higher in leg meat than in breast meat. But amounts of methionine, anserine, carnosine were higher in breast meat than in leg meat.

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