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 °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 (Td ) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased Td of Hb to 61.4 °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 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °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.

中文翻译：

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腌制成分对熟鸡胸肉温度致血红蛋白变性的影响及其与红血斑形成的关系

煮熟的鸡胸肉中常见的红血斑 (RBS) 被认为是产品未煮熟的迹象，因此造成了严重的经济损失。本研究的目的是基于鸡胸肉和分离的鸡血红蛋白 (Hb) 模型，调查与腌制中使用的常见成分相关的 RBS 的原因。研究了氯化钠 (NaCl)、三聚磷酸钠 (STPP) 和葡萄糖对 Hb 热变性的影响以及煮熟的腌制鸡胸肉中 RBS 形成的程度。在真空翻滚 65 分钟并随后在 4°C 下储存 20 小时后，STPP 和葡萄糖没有被吸收到鸡胸肉的中心。然而，Na+ 在储存 12 小时后被吸收。在 1.5 M NaCl 存在下，离体鸡 Hb 的变性温度 (Td) 降至 65.8 °C，而对照的温度为 69.4 °C。pH 9 的 STPP 将 Hb 的 Td 降低至 61.4 °C。STPP 诱导的碱性 pH 值使 Hb 结构不稳定。当在 50 和 70 °C 的核心温度下烹饪 1 分钟时，观察到 RBS 的发生率为 100%。在 85 °C 的核心温度下完全消除了 RBS。腌制过程中使用的成分似乎对 RBS 形成的影响很小，因为它们在鸡胸肉中的吸收有限。蒸煮温度是控制 RBS 的主要因素，因为它直接影响 Hb 的变性。腌制过程中使用的成分似乎对 RBS 形成的影响很小，因为它们在鸡胸肉中的吸收有限。蒸煮温度是控制 RBS 的主要因素，因为它直接影响 Hb 的变性。腌制过程中使用的成分似乎对 RBS 形成的影响很小，因为它们在鸡胸肉中的吸收有限。蒸煮温度是控制 RBS 的主要因素，因为它直接影响 Hb 的变性。