Effects of Salt Reduction on the Rheological and Gelation Properties of White and Dark Poultry Meat Batters

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.

Effects of pH on Physical Properties of White and Dark Turkey Meat

“…The graphs show nonlinear relationships with a concave downward trend, thus indicating pseudoplastic behavior. Previous studies have also indicated similar behavior for dark and white poultry meat batters at their original post mortem pH (Mittal and Barbut, 1989). The pH affected the rheological behavior of the two meats differently.…”

“…Textural differences between poultry products prepared from white and dark meat is one example. It has been reported consistently that ground poultry products (i.e., loaves or rolls) prepared from dark muscle exhibit higher cooking loss and lower tensile strength compared with similar products prepared from white meat (Froning and Norman, 1966;Lyon et al, 1984;Mittal and Barbut, 1989). In isolated protein systems, it has also been reported (Asghar et al, 1984) that myosin from white poultry meat produced higher gel strength compared with myosin from dark meat.…”

“…Spindle revolutions per milliliter were converted to angular velocity (w, radians per second). Because the yield stress was negligible [i.e., sample was able to flow with gravity force (Mittal and Barbut, 1989)], the following equation was used (Charm, 1978) to estimate rheological parameters:…”

Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters

“…Comprehension of the matrix characteristics of the intermediate product (meat batter) aids to control its functionality during cooked sausage manufacturing, and steer the quality characteristics of the final product (Steen et al, 2014). Analyzing the scientific literature with regard to viscoelastic properties of meat batters, some studies were found in which the effect of meat (Mittal, & Barbut, 1989;Zhang, & Barbut, 2007), temperature, and/or animal versus vegetable fat on the viscoelastic properties of meat batters were investigated (Álvarez, Xiong, Castillo, Payne, & Garrido, 2012;Ferris, Sandoval, Barreiro, Sánchez, & Müller, 2009;Liu, & Lanier, 2016). Although the effect on the viscoelastic properties of meat batters of each of these factors (meat type, fatty acid composition, and temperature) independently has been established, these factors have not been studied simultaneous.…”

Myosins from red and white bovine muscles: Differences measured by turbidimetric, calorimetric and rheological techniques

“…Different muscles give different binding ability (Porteous 1979;Romans et a1 1985) as well as different protein extractability (Same and Galbreath 1964;Gillett et a1 1977). Some of these differences have been related to the fibre type composition of various muscles leading to the general understanding that red meat products give higher liquid and fat losses than white meat products (Froning and Norman 1966;Froning 1970;Hargus et a1 1970;Maesso et a1 1970;Mittal and Barbut 1989).…”