Preblending Effects of Curing Agents on the Characteristics of Mechanically Deboned Chicken Meat

Abstract

This study was conducted to determine the preblending effect of curing agents on the characteristics of mechanically deboned chicken meat (MDCM), including the pH, water-holding capacity (WHC), and stability under refrigeration conditions. MDCM was preblended with different curing agents [NaCl, 0.75 or 1.5%; sodium tripolyphosphate (STPP), 0.25 or 0.5% ascorbic acid, 250 or 500 ppm: sodium nitrite, 75 or 150 ppm] and were stored at 4 degrees C overnight. The preblending of NaCl was found to have improved the WHC and emulsion stability; STPP was found to have improved the pH. WHC and emulsion stability; and ascorbic acid or sodium nitrite did not affect the pH, WHC, and emulsion stability. The addition of ascorbic acid or sodium nitrite, however, decreased the 2-thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values of the preblended MDCM through the antioxidizing properties. The mixing effects of different curing agents on MDCM were also evaluated with nine different conditions. Among the treatments, the mixture of NaCl and STPP improved the WHC and emulsion stability due to the increased solubility of salt-soluble protein in the preblended MDCM. The mixture of NaCl, STPP and ascorbic acid increased the pH, WHC, and emulsion stability, but mixture of NaCl, STPP, ascorbic acid, and sodium nitrite improved the WHC emulsion stability, and redness of the surface color with improved storage stability due to the decreased VBN and TBA values. As a result, the mixture of 1.5%, NaCl, 0.5% STPP, 500 ppm ascorbic acid, and 75 ppm sodium nitrite showed the best properties as curing agents for MDCM preblending.