EFFECTS OF SALT REDUCTION ON THE RHEOLOGICAL AND GELATION PROPERTIES OF WHITE AND DARK POULTRY MEAT BATTERS |
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Authors: | G S MITTAL S BARBUT |
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Affiliation: | Engineering School University of Guelph, Guelph, Ontario N1G 2W1, Canada;Animal Science Department University of Guelph, Guelph, Ontario N1G 2W1, Canada |
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Abstract: | The rheological and gelation properties of poultry dark and white meat batters prepared with average and reduced NaCl levels (2%, 1% and 0%) and with 0.5% hexametaphosphate (HMP) added to the 1% salt batters were studied. Lowering the salt content decreased the shear stress in both the white and dark meat at the same shear rates. HMP addition to the 1% NaCl treatments increased the shear stress in the dark meat but not in the white meat at the same shear rates using a concentric cylinder viscometer. The relationship between the rotor angular velocity and shear stress of the raw batters was nonlinear and resembled a pseudoplastic behaviour with yield stress in all cases. Plots of the modulus of rigidity (G) versus cooking temperature indicated that white meat always exhibited higher G than that of dark meat. The highest G was observed in the white meat with 2.0% NaCl and the lowest in the dark meat with no salt. The batters with no salt also exhibited gel formation, however with lower G values. |
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