Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat

This study examined the influence of pH and salt concentration on the protein solubility of slaughtered and non-slaughtered broiler chicken meat. Three types of salt (NaCl, Na2SO4, and (NH4)2SO4), five different pH levels (5.0, 6.0, 7.0, 8.0 and 9.0) and five salt concentrations (0.4, 0.8, 1.2, 1.6,...

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Main Authors:	Mst Kamrun Nahar, Zarina Zakaria, Uda Hashim, Md Fazlul Bari
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/11059/ http://journalarticle.ukm.my/11059/ http://journalarticle.ukm.my/11059/1/06%20Mst%20Kamrun%20Nahar.pdf

id	ukm-11059
recordtype	eprints
spelling	ukm-110592017-12-12T05:23:41Z http://journalarticle.ukm.my/11059/ Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat Mst Kamrun Nahar, Zarina Zakaria, Uda Hashim, Md Fazlul Bari, This study examined the influence of pH and salt concentration on the protein solubility of slaughtered and non-slaughtered broiler chicken meat. Three types of salt (NaCl, Na2SO4, and (NH4)2SO4), five different pH levels (5.0, 6.0, 7.0, 8.0 and 9.0) and five salt concentrations (0.4, 0.8, 1.2, 1.6, and 2.0 M) were examined. Each type of salt showed distinctive activities for slaughtered and non-slaughtered meat protein solubility. Soluble protein concentration increased as pH increased (p<0.05) from pH5.0 to 8.0 and decreased from pH8.0 to 9.0. It was also observed that protein solubility increased as the salt concentration increased. Protein solubility significantly increased (p<0.05) in the non-slaughtered meat compared to the slaughtered meat at pH8.0 for Na2SO4 at 1.2 M. Penerbit Universiti Kebangsaan Malaysia 2017-05 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/11059/1/06%20Mst%20Kamrun%20Nahar.pdf Mst Kamrun Nahar, and Zarina Zakaria, and Uda Hashim, and Md Fazlul Bari, (2017) Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat. Sains Malaysiana, 46 (5). pp. 719-724. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol46num5_2017/contentsVol46num5_2017.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	This study examined the influence of pH and salt concentration on the protein solubility of slaughtered and non-slaughtered broiler chicken meat. Three types of salt (NaCl, Na2SO4, and (NH4)2SO4), five different pH levels (5.0, 6.0, 7.0, 8.0 and 9.0) and five salt concentrations (0.4, 0.8, 1.2, 1.6, and 2.0 M) were examined. Each type of salt showed distinctive activities for slaughtered and non-slaughtered meat protein solubility. Soluble protein concentration increased as pH increased (p<0.05) from pH5.0 to 8.0 and decreased from pH8.0 to 9.0. It was also observed that protein solubility increased as the salt concentration increased. Protein solubility significantly increased (p<0.05) in the non-slaughtered meat compared to the slaughtered meat at pH8.0 for Na2SO4 at 1.2 M.
format	Article
author	Mst Kamrun Nahar, Zarina Zakaria, Uda Hashim, Md Fazlul Bari,
spellingShingle	Mst Kamrun Nahar, Zarina Zakaria, Uda Hashim, Md Fazlul Bari, Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat
author_facet	Mst Kamrun Nahar, Zarina Zakaria, Uda Hashim, Md Fazlul Bari,
author_sort	Mst Kamrun Nahar,
title	Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat
title_short	Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat
title_full	Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat
title_fullStr	Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat
title_full_unstemmed	Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat
title_sort	effect of ph and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2017
url	http://journalarticle.ukm.my/11059/ http://journalarticle.ukm.my/11059/ http://journalarticle.ukm.my/11059/1/06%20Mst%20Kamrun%20Nahar.pdf
first_indexed	2023-09-18T19:59:12Z
last_indexed	2023-09-18T19:59:12Z
_version_	1777406734729478144

Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat

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