Sains Malaysiana 46(5)(2017): 719–724

http://dx.doi.org/10.17576/jsm-2017-4605-06

 

Effect of pH and Salt Concentration on Protein Solubility of Slaughtered and Non-Slaughtered Broiler Chicken Meat

(Kesan pH dan Kepekatan Garam ke atas Keterlarutan Protein Ayam Daging yang Disembelih dan tidak Disembelih)

 

MST KAMRUN NAHAR¹*, ZARINA ZAKARIA², UDA HASHIM¹ & MD FAZLUL BARI³

 

¹Institute of Nano Electronic Engineering (INEE), Universiti Malaysia Perlis, 01000 Kangar, Perlis Indera Kayangan, Malaysia

 

²School of Bioprocess Engineering, Universiti Malaysia Perlis, 01000 Kangar, Perlis Indera Kayangan, Malaysia

 

³School of Materials Engineering, Universiti Malaysia Perlis, 01000 Kangar, Perlis Indera Kayangan, Malaysia

 

Received: 18 September 2015/Accepted: 17 October 2016

 

 

ABSTRACT

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.

 

Keywords: Broiler chicken meat; non-slaughtered; protein solubility; salts; slaughtered

 

ABSTRAK

Penyelidikan ini mengkaji pengaruh pH dan kepekatan garam pada keterlarutan protein daging ayam yang disembelih dan tidak disembelih. Tiga jenis garam (NaCl, Na₂SO₄, dan (NH₄)₂SO₄), lima tahap pH yang berbeza (5.0, 6.0, 7.0, 8.0 dan 9.0) dan lima kepekatan garam (0.4, 0.8, 1.2, 1.6 dan 2.0 M) dikaji. Setiap jenis garam menunjukkan aktiviti yang tersendiri bagi keterlarutan protein daging yang disembelih dan tidak disembelih. Kepekatan protein larut meningkat sebagai pH meningkat (p<0.05) dari pH5.0-8.0 dan menurun daripada pH8.0 dan 9.0. Diperhatikan juga bahawa keterlarutan protein meningkat apabila kepekatan garam meningkat. Protein keterlarutan meningkat dengan ketara (p<0.05) dalam daging disembelih berbanding dengan sembelihan pada pH8.0 untuk Na₂SO₄ 1.2 m.

 

Kata kunci: Ayam daging; disembelih; garam; protein keterlarutan; tidak disembelih

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*Corresponding author; email: knahar_98@yahoo.com