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Raman spectroscopy, texture, proximate composition, and water binding analysis were carried out to evaluate the effect of thermal treatment and/or salt addition to meat batter. For this purpose, different meat batters were elaborated: control meat batter (no salt) and meat batters with low (1.0%) and high (2.5%) NaCl content with and without thermal treatment (70 degrees C/30 min). Increase (P &lt; 0.05) in penetration force and hardness upon heating was observed. Results also showed hardness increasing (P &lt; 0.05) as a function of salt addition in heated meat batter. Raman spectroscopy analysis revealed a significant (P &lt; 0.05) decrease in alpha-helix content accompanied by an increase (P &lt; 0.05) in beta-sheets resulting from heating. Significant (P &lt; 0.05) correlations were found between these secondary structural changes in meat proteins and water binding and textural properties of meat batter. In this way, a significant correlation was found between beta-sheets, salt content, hardness, and chewiness in heated samples.

Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition