The effects of NaCl on the physicochemical properties of DFD and normal pork meat batter

摘要

Effects of NaCl concentration (0, 1, 2, and 3 percent) on the physico-chemical characteristics of dark, firm, dry (DFD) and normal meat batter were examined. Before heating, pH values of DFD and normal meat batter decreased up to 0.23 (DFD) and 0.2 (normal) units, which after heating increased up to 0.16-0.28 and 0.17-0.23 units, as NaCl concentration increased from 0 to 3 percent. Cooking loss and diameter reduction of DFD meat batter were lower than those of nomal meat batter and decreased, whereas protein solubilities and emulsion stabilities of DFD and normal meat increased, with increasing NaCl concentration. Protein solubility and emulsion stability of DFD meat were higher than those of nomal meat (p<0.05). Viscosity and hardness of DFD meatbatter were higher than those of normal meat batter and increased as NaCl concentration increased from 0 to 3 percent.