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
Diserahkan: 18 September 2015/Diterima: 17 Oktober 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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*Pengarang
untuk surat-menyurat; email: knahar_98@yahoo.com
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