Abstract
Wooden breast (WB) is a myopathy characterized by functional changes and excessive hardness in chicken fillets. Alcalase, a proteinase capable of hydrolyzing meat proteins, has been shown to improve protein functionality and promote meat tenderization. This study evaluated the application of alcalase in the preparation of cooked and salted chicken breast from WB chicken fillets. WB fillets were divided into two groups: an enzyme-treated and an untreated (control) group. Enzyme-treated fillets had lower pH values, total and soluble collagen contents, collagen/protein ratio, and shear force than control. No changes in color, chemical composition, or water-holding capacity compared between groups was observed. After 2 days of storage, enzyme-treated fillets had lower lipid oxidation and total color change. Alcalase hydrolysis of WB fillets improved the tenderness and nutritional value of the cooked and salted chicken meat product. This strategy shows promise for minimizing economic losses caused by the WB myopathy.
Keywords:
collagen; lipid oxidation; protein hydrolysis; texture
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