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Influence of Sodium Tripolyphosphate and Sodium Chloride on Moisture‐Retention and Textural Characteristics of Chicken Breast Meat Patties
Author(s) -
YOUNG LOUIS L.,
LYON C. E.,
SEARCY G. K.,
WILSON R. L.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06677.x
Subject(s) - chewiness , chemistry , food science , moisture , sodium , phosphate , texture (cosmology) , biochemistry , organic chemistry , artificial intelligence , computer science , image (mathematics)
Chicken patties containing various levels of sodium tripolyphosphate (STPP) and NaCl were tested for moisture retention characteristics and instrumentally texture profiled. Both additives tended to increase moisture retention. Both additives also affected the textural quality of the patties. In the absence of NaCl, the STPP increased the product cohesiveness, springiness and chewiness at the highest phosphate level; but, in the presence of NaCI, the phosphate tended to increase these textural attributes, especially cohesiveness and chewiness, at lower phosphate levels. Improved meat quality might be achievable through a better understanding of relationships between NaCI, STPP, moisture retention and texture of poultry meat products.