Table 3. Effects of addition time of NaCl and sodium tripolyphosphate (STPP) and cooking rate on cooking yield, pH values, ORP, myoglobin content, and PMD in cooked ground chicken breasts.
| Main effects | Dependent variables1) | ||||
|---|---|---|---|---|---|
| Cooking yield (%) | pH | ORP (mV) | Myoglobin (mg/g) | PMD (%) | |
| Treatment (T)2) | |||||
| Treatment 1 | 90.01b | 6.20b | –95.73b | 0.18 | 89.35a |
| Treatment 2 | 99.17a | 6.34a | –102.67a | 0.21 | 85.77b |
| Treatment 3 | 99.19a | 6.36a | –102.25a | 0.22 | 84.18b |
| Treatment 4 | 98.82a | 6.37a | –104.62a | 0.24 | 84.62b |
| SEM | (0.26) | (0.02) | (3.77) | (0.02) | (1.64) |
| Cooking rate (C)3) | |||||
| Fast | 97.30a | 6.31 | –100.38 | 0.20 | 86.58 |
| Slow | 96.30b | 6.33 | –102.26 | 0.22 | 85.38 |
| SEM | (0.19) | (0.02) | (3.23) | (0.01) | (1.45) |
1)
Dependent variables: ORP (oxidation-reduction potential), Myoglobin (amount of undenatured myoglobin), and PMD (percentage myoglobin denaturation).
2)
Treatments: (1) no salt added, stored for 7 d before being cooked; (2) NaCl and STPP added on 0 d and stored for 7 d before being cooked; (3) NaCl added on 0 d, stored for 7 d, STPP added on 7 d, and then cooked; (4) stored for 7 d before NaCl and STPP added on 7 d, and then cooked.
3)
Cooking rates: Samples were cooked to 75°C in a 90°C water bath (fast cooking, 5.67°C/min), or by loading the tubes into a 50°C water bath and immediately setting the water bath to 90°C (slow cooking, 2.16°C/min).
a,b
Means within a column with unlike superscripts are different (p<0.05).