A temperature controlled, capillary extrusion viscometer was used to compare meat batters prepared from mechanically deboned poultry meat (MDPM). Protein levels of 12% produced more viscous batters and less release of gel water and fat during emulsion stability tests than 11% protein. Product formulated with 21% fat gave less stable batters than meat with 16% fat; however, the viscosity of the meat batter increased with increased level of fat. Although meat batters prepared from two different sources of MDPM exhibited similar emulsion stability and extrusion capillary viscometry characteristics, a mixture of the meat from the two sources was lower in all components released during the emulsion stability test.
Experiments were conducted to determine the effect of wet-and drychilling on fried chicken flavor as measured by a flavor panel and gas chromatographic analysis of the flavor volatiles. Dry-chilling was shown to help produce a fried chicken product with a subtle but detectable flavor advantage over conventionally wet-chilled poultry. Stepwise discriminant analysis of the gas chromatogram of the volatiles from wetand dry-chilled fried chicken indicated that certain ratios from peak areas of the chromtogram quite readily allowed discrimination between the two groups.
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