Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters |
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| Authors: | Tong Xing Xue Zhao Linlin Cai Zhou Guanghong Xinglian Xu |
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| Affiliation: | Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China |
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| Abstract: | This study investigated the effects of salt content (0–4%) on water holding capacity (WHC), textural characteristics, rheological properties, and microstructure of cooked normal (NOR) and wooden breast (WB) chicken meat batters. Results indicated with 0–2% salt addition, the WB batters had significantly lower WHC and storage modulus (G’) compared with the NORs (P < 0.05). However, these differences were eliminated when salt contents were increased to 3% or 4%. In addition, the NORs formed more regular and pored networks than the WBs (0–2%). Salt level significantly affected the textural properties of both batter types (P < 0.05). The hardness of the WB batters was lower than NORs at all NaCl levels (P < 0.05). Overall, compared with NORs, the WB batters showed inferior gelation properties at salt contents of 0–2%, while increasing salt content to 3–4% can improve the WHC and microstructure of gels. |
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| Keywords: | dynamic rheological properties gelation properties NaCl wooden breast |
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