Microstructure of Reduced Salt Meat Batters as Affected by Polyphosphates and Chopping Time

Microstructural and textural changes due to salt reduction (2.5% to 1.5%), 0.4% tripolyphosphate (TPP), hexametaphosphate (HMP) or sodium acid pyrophosphate (SAPP) addition and chopping time (40 vs 100 cutter revolutions) were studied in poultry meat batters. Salt reduction significantly increased liquid and fat losses in the long chopping but not in the short chopping treatments. Scanning electron micrographs of reduced salt batters revealed fat globules which lost fat during cooking. HMP and SAPP addition significantly improved emulsion stability. Average fat globule size decreased as chopping time increased and/or salt decreased. Hardness was higher in the NaCl treatments in the short chopping as compared to the long chopping. The opposite was observed when phosphates were added.