Mass transfer dynamics during high pressure brining of chicken breast

• We investigated mass transfer during high pressure brining of chicken breast.
• High pressure can improve the mass transfer in chicken breast during brining.
• High pressure significantly improved water holding capacity of samples.
• Hardness at 150 and 200 MPa exhibited lower values compared to other pressures.

The objectives of this study were to investigate the changes in mass transfer, textural properties and water holding capacity of chicken breast when brine treated under different pressures. Chicken breasts were treated for up to 20 min in 4% sodium chloride solution under five pressures: 50, 100, 150, 200, and 300 MPa at 25 ± 1 °C. The results indicated that the total weight and water uptake of the chicken breast increased with increasing pressure up to 150 MPa, and then decreased with further pressure increase up to 300 MPa. Chicken breast samples brined at 150 MPa, with a sodium chloride effective diffusivity value of 2.96 × 10−8 m2/s, exhibited minimum hardness and maximum water holding capacity. In general, pressure treatment at 150 MPa was found to be the most suitable level for curing based on its higher yield, effective diffusivity and improved texture and water holding capacity.