Abstract:

The objective of this study was to investigate the effect of high pressure brining on microstructure of chicken
breast. Chicken breast was brined under different pressure levels (0.1, 50, 100, 150, 200 or 300 MPa for 20 min) in
40 g/L salt solution. Nuclear magnetic resonance (NMR), optical microscope and transmission electron microscopy (TEM)
were used to characterize the microstructure of chicken breast. The results showed that high pressure brining had significant
effects on the state of water in chicken breast (P < 0.05). At 300 MPa, T22 was shifted towards to slow relaxation direction,
and more immobile water than free water at 150 MPa was observed. At a pressure less than 150 MPa, some differences but
not obvious in the muscle cell shape were observed. Chicken breast muscle fiber arranged loosely at 200 MPa, and muscle
fiber perimysium began to burst at 200 MPa. When brining at 300 MPa, the perimysium of chicken breast muscle become
disintegrated. Chicken myofibrillar structure brined at 300 MPa had a significant change; Z line and I band were completely
destroyed, thus forming a reunion body near them, and the ablation of fibers was also observed. Therefore, 150 MPa could
provide better maintenance of muscle fiber structure.

Key words: high pressure, brining, chicken breast, microstructure