Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast

This work investigated the effects of basic amino acids such as c-arginine (Arg)L-lysine (Lys) on the physicochemical properties of cooked marinated chicken breast (CMCB) as well as the possible mechanism underlying these effects. The results indicated that shearing force decreased from 13.3 N to 10.0 N and cooking loss decreased from 38.3 g/100 g-26 g/100 g when Lys increased from 0 g/100 g-0.4 g/100 g, while shearing force decreased to 8.8 N and cooking loss decreased to 28 g/100 g at 0.4 g Arg/100 g. Furthermore, Arg/Lys improved the textural parameters and increased pH value. Low field-nuclear magnetic resonance showed that Arg shortened the relaxation times of T-21 from 50 ms to 38 ms and Arg/Lys increased the peak area percentage (P-21) for T-21 from 93.6 to 97. Arg/Lys promoted the extraction of salt-soluble meat proteins from 54 mg/g to 78.6 mg/g. Scanning electron microscopy illustrated that Arg and Lys narrowed the gaps between muscle fibers at 0.6 g/100 g and at 0.4 g/100 g, respectively. The results disclosed that Arg/Lys could improve the physicochemical properties of CMCB, and thus showing a potential for the manufacture of cooked marinated meat products.