Abstract:

The objective of this study was to investigate the effect of brining combined with different pressure treatments on
eating quality of chicken breast. Chicken breast was brined under different pressure levels (0.1, 50,100,150, 200 MPa and
300 MPa for 20 min in 40 g/L salt solution. The salt content, moisture content, meat color, pH, shear force and water holding
capacity were measured afterwards. The results showed that chicken breast treated by high pressure brining gave higher salt
content compare to the control and the maximum salt content was obtained at 150 MPa. Brining with high pressure treatment
could also increase L* and b* but cause a reduction in a*. Treatments at a pressure level lower than 150 MPa showed less
effect on color of the chicken breast. The treatment at 50 MPa significantly reduced the pH while no significant effect was
observed under other pressures on the pH of chicken breast. High-pressure brining was not able to improve the tenderness
of chicken breast but could improve its water holding capacity. In general, brining at 150 MPa was the best treatment, and
showed no negative impact on eating quality of chicken breast.

Key words: chicken breast, high pressure, eating quality