Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition

Abstract

This work was investigated the protein solubility properties of meat from chicken in different body part. The effects of fresh and freezing condition were studied on the protein solubility as a functional property of slaughter and non slaughtering chicken meat. Solubility of proteins was significantly reduced for slaughtering fresh meat and in contrast, non slaughtering fresh meat shows the higher protein solubility. On the other hand, frozen storage meat showed the difference amount of protein solubility between slaughtering and non slaughtering condition meat. Freezing condition also showed that the different solubility of different body part meat. The protein solubility of some parts was significantly increased and some were decreased between the slaughtering and non slaughtering condition.