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

• 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/11059/1/06%20Mst%20Kamrun%20Nahar.pdf; http://journalarticle.ukm.my/11059/; http://www.ukm.my/jsm/english_journals/vol46num5_2017/contentsVol46num5_2017.html

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,...