Publication: Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter
Issued Date
2007-07-01
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ISSN
15253171
00325791
00325791
Other identifier(s)
2-s2.0-34548247729
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Mahidol University
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SCOPUS
Bibliographic Citation
Poultry Science. Vol.86, No.7 (2007), 1440-1444
Suggested Citation
S. Barbut, P. Somboonpanyakul Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter. Poultry Science. Vol.86, No.7 (2007), 1440-1444. doi:10.1093/ps/86.7.1440 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/23993
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Title
Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter
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Abstract
The effect of crude malva nut gum (CMG) use (0.0, 0.2, 0.6%) and sodium tripolyphosphate (TPP) addition (0.0, 0.5%) on the cook loss, texture, color, and microstructure of mechanically deboned chicken meat batters was studied. Increasing the level of CMG (a gum currently not used by the meat industry) in batters without TPP significantly increased yield. The batters with both CMG and TPP showed lower cook and fat losses compared with batters with CMG alone. Using 0.2 or 0.6% CMG and 0.5% TPP provided higher hardness values compared with using 0.6% CMG alone. The batter with 0.5% TPP and the batters with both CMG and TPP showed higher springiness compared with batters with CMG alone. Increasing the CMG level to 0.6% reduced the lightness and redness of the cooked products. Overall, the study demonstrated the beneficial effect of using CMG and TPP in improving the yield, stability, and texture of emulsified meat batters. ©2007 Poultry Science Association Inc.