Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

Su Min Bae1, Min Guk Cho2, Jong Youn Jeong1,*
Author Information & Copyright
1School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Republic of Korea
2R&D Team, Lotte GRS, Seoul 04322, Republic of Korea
*Corresponding Author : Jong Youn Jeong. School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea. Tel: +82-51-663-4711. Fax: +82-51-622-4986. E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 17, 2019 ; Revised: Dec 27, 2019 ; Accepted: Dec 31, 2019

Published Online: Jan 17, 2020


The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP(STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2 or 7°C, followed by cooking to 75°C, and cooling and storage at 2–3°C until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L* values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a* values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

Keywords: ground chicken breast; NaCl; sodium tripolyphosphate; pink color; pigment properties

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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