Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 degrees C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na(+)was absorbed after 12 hr storage. The denaturation temperature (T-d) of isolated chicken Hb decreased to 65.8 degrees C in the presence of 1.5 M NaCl, while that of the control was 69.4 degrees C. STPP at pH 9 decreased T(d)of Hb to 61.4 degrees C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 degrees C for 1 min. RBSs were completely eliminated at core temperature of 85 degrees C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.