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EFFECTS OF SALT REDUCTION ON THE RHEOLOGICAL AND GELATION PROPERTIES OF WHITE AND DARK POULTRY MEAT BATTERS
Author(s) -
MITTAL G. S.,
BARBUT S.
Publication year - 1989
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1989.tb00434.x
Subject(s) - shear thinning , food science , rheology , shear rate , shear stress , chemistry , materials science , composite material
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.