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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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2017
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| Online Access: | http://journalarticle.ukm.my/11059/ http://journalarticle.ukm.my/11059/1/06%20Mst%20Kamrun%20Nahar.pdf |
| _version_ | 1848812596464975872 |
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| author | Mst Kamrun Nahar, Zarina Zakaria, Uda Hashim, Md Fazlul Bari, |
| author_facet | Mst Kamrun Nahar, Zarina Zakaria, Uda Hashim, Md Fazlul Bari, |
| author_sort | Mst Kamrun Nahar, |
| building | UKM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T00:04:49Z |
| format | Article |
| id | oai:generic.eprints.org:11059 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:04:49Z |
| publishDate | 2017 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org: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 |
| 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 |
| title | 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_short | 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 |
| url | http://journalarticle.ukm.my/11059/ http://journalarticle.ukm.my/11059/ http://journalarticle.ukm.my/11059/1/06%20Mst%20Kamrun%20Nahar.pdf |