Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat

The effect of high hydrostatic pressure (HHP) conditions (pressures: 0–300MPa and times: 60–180s) and sodium chloride (NaCl) concentrations (0–2.5g/100g) on physical and quality properties (pH, water activity (aw), expressible moisture (EM), cooking loss (CL), color, and texture) of white chicken meat before and after thermal treatment were investigated. NaCl concentration, HHP treatment and their interaction influenced the properties studied to different extents. The interaction between NaCl and HHP statistically significantly affected pH, but not aw. A combined effect between NaCl addition and HHP in reducing EM was observed at 300MPa, thus more water was bound to the meat system. Overall, NaCl at lower concentrations along with HHP treatment improved white chicken meat color and texture. HHP process can be used to compensate for the reduction of NaCl in chicken meat with keeping the physical and quality attributes at required levels.