Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang

Sodium chloride (NaCl) replacement with calcium chloride (CaCl(2)) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl(2) at 0%, 25%, 50%, 75%, and 100% at 4±2°C for 20 h. 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°C and retorting at 121°C, 1.5 kgf/cm(2) for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl(2) 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 CaCl(2) at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.