Different effect of sodium chloride replacement with calcium chloride on proteolytic enzyme activities and quality characteristics of spent hen samgyetang

Farouq Heidar Barido1, Sung Ki Lee1,*
Author Information & Copyright
1Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
*Corresponding Author: Sung Ki Lee, Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea. Phone: +82-033-250-8646. E-mail:

© Copyright 2021 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: Jun 28, 2021 ; Revised: Aug 01, 2021 ; Accepted: Aug 05, 2021

Published Online: Aug 05, 2021


Sodium chloride (NaCl) replacement with calcium chloride (CaCl2) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless spent hen breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing Sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl2 at 0, 25, 50, 75, and 100% at 4±2℃ for 20 hours. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100℃ and retorting at 121℃, 1.5 kgf/cm2 for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl2 within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl2 at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of spent hen chicken soup.

Keywords: Korean chicken soup; Spent hen chicken; CaCl2; NaCl replacement; Proteolytic enzyme activities

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