Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters

摘要

The physicochemical and rheological properties of raw and cooked batters produced by a chopping or beating process with various amounts of salt content were studied. Various meat batters were made up for this purpose: the batter processed by chopping with 2% salt, by beating with 1% salt and 2% salt, respectively. Compared with the chopping, the beating cooked batters had higher L * value, hardness, G’ value at 80°C, and lower cooking loss. Using the beating process, the batter with 1% salt had lower L * values, hardness, springiness, and higher cooking loss than the 2% salt. From the micrographs, the batters produced by beating process exhibited more uniform and compact microstructure than the chopping. The result of low-field nuclear magnetic resonance exhibited that the batters of beating had higher water holding capacity than the chopping. Overall, the beating process enabled lowering of the salt content, cooking loss, and making the cooked batter more hard and elastic.