Effect of High Pressure Processing on Physical Properties of Brined Chicken Breasts

Main Article Content

Nattaporn Chotyakul
Tanita Tanakamolpradit


High Pressure Processing (HPP) is a promising way to tenderize meat. HPP treatment at 100, 200 and 300 MPa for 10 min was employed to study 10% and 20% brined chicken breasts (RTC meats), thereafter HPP pasteurization treatment at 90±2 °C for 20 min (RTE meats). The results showed that pressure treatment above 200 MPa induced significantly (p≤0.05) the RTC meat texture for 10% brine with harder but higher springiness than 20% brine. The chewiness showed higher in 10% brine than 20% brine at 300 MPa. Meat color was significantly effected (p≤0.05) by HPP at 300 MPa with increasing L* value for both 10% and 20% RTC meats. The redness (a*) value only affected RTE meats for 10% and 20% RTE when the pressure increased to 200 and 300 MPa. A significant (p≤0.05) increase was found in 10% and 20% RTC meats when treated with 300 MPa.


Download data is not yet available.

Article Details

How to Cite
Chotyakul, N., & Tanakamolpradit, T. (2023). Effect of High Pressure Processing on Physical Properties of Brined Chicken Breasts. Journal of Food Technology, Siam University, 18(1), 1–9. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/257597
บทความวิจัย (Research Articles)


Temgire, S., Borah, A., Kumthekar, S. and Idate, A. (2021). Recent trends in ready to eat/cook food products: A review. The Pharma Innovation Journal. 10(5): 211-217.

O'Neill, C., Cruz-Romero, M.C., Geraldine, D. and Kerry, J.P. (2019). Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops. Innovative Food Science and Emerging Technologies. 54(8): 19-27.

Cavitt, L. C., Meullenet, J. F. C., Xiong, R. and Owens, C. M. (2005). The relationship of razor blade shear, allo-kramer shear, warner-bratzler shear and sensory tests to changes in tenderness of broiler breast fillets. Journal of Muscle Food. 16(3): 223-242.

Ashie, I. N. A., Sorensen, T. L. and Nielsen, P. M. (2002). Effects of papain and a microbial enzyme on meat proteins and beef tenderness. Journal of Food Science. 67(6): 2138-2142.

Kim, H-Y., Kim, K-J., Lee, J-W., Kim, G-W., Choe, J-H., Kim, H-W., Yoon, Y. and Kim, C-J. (2015). Quality characteristics of marinated chicken breast as influenced by the methods of mechanical processing. Korean Journal for Food Science of Animal Resources. 35(1): 101-107.

Xiong, Y.L. (2005). Role of myofibrillar proteins in water-binding in brine-enhanced meats. Food Research International. 38(3): 281-287.

Bowker, B.C., Callahan, J.A. and Solomon, M.B. (2010). Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts. Poultry Science. 89(8): 1744-1749.

Bharti, S.K., Anita, B., Das, S. K. and Biswas, S. (2011). Effect of vacuum tumbling time on physico-chemical, microbiological and sensory properties of chicken tikka. Journal of Stored Products and Postharvest Research. 2(7): 139-147.

Huang, H-W., Hsu, C-P. and Wang, C-Y. (2020). Healthy expectations of high hydrostatic pressure treatment in food processing industry. Journal of Food and Drug Analysis. 28(1): 1-13.

Dong, K., Luo, X., Liu, L., An, F., Tang, D., Fu, L., Teng, H., and Qun, H. (2021). Effect of high pressure treatment on the quality of prepared chicken breast. International Journal of Food Science & Technology. 56(4): 1597-1607.

Yaldagard, M., Mortazavi, S.S. and Tabatabaie, F. (2008). The principles of ultra high pressure technology and its application in food processing/preservation: A review of microbiological and quality aspects. African Journal of Biotechnology. 7(16): 2739-2767.

Radovčić, N. M., Ježek, D., Markov, K., Frece, J., Curic, D. and Medić, H. (2020). The effect of high pressure treatment on the quality of chicken breast meat. Croatian Journal of Food Technology, Biotechnology and Nutrition. 14(3-4): 76-81.

Guo, T., Xue, S., Zou, Y., Han, M., Xu, X. and Zhou, G. (2015). Effect of sodium chloride on the properties of ready-to-eat pressure-induced gel-type chicken meat products. Journal of Food Process Engineering. 40(1): 1-11.

Ramirez-Suarez, J. C. and Morrissey, M. T. (2006). Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle. Innovative Food Science & Emerging Technologies. 7(1): 19-27.

Kruk, Z. A., Yun, H., Rutley, D. L., Lee, E. J., Kim, Y. J. and Control, C. J. J. F. (2011). The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control. 22(1): 6-12.

Carlez, A., Veciana-Nogues, T. and Cheftel, J.C. (1995). Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensmittel-Wissenschaft & Technologie. 28(5): 528-538.

Bak, K. H., Bolumar, T., Karlsson, A. H., Lindahl, G. and Orlien, V. (2019). Effect of high pressure treatment on the color of fresh and processed meats: a review. Critical Reviews in Food Science and Nutrition. 59(2): 228-252.

Zhuang, H. and Browker, B. (2016). Effect of marination on lightness of broiler breast fillets varies with raw meat color attributes. LWT- Food Science and Technology. 69(7): 233-235.

Smith, D. P. and Young, L. L. (2007). Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color. Poultry Science. 86(12): 2666-2670.

Sazonova, S., Galoburda, R. and Gramatina, I. (2017). Effect of high pressure processing on microbial load in pork. Research for Rural Development. 1: 238-243.

Utama, D.T, Lee, S.G, Baek, K. H, Chung, W. S, Chung, I. A, Jeon, J. T. and Lee, S. K. (2017). High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage. Asian-Australasian Journal of Animal Sciences. 30(3): 424-431.