Effects of Sodium Chloride and Polyphosphate Pretreatments on Fowl Meat Processed in Flexible Pouches

Abstract

Deboned, skinless white and dark meat from fowl was pretreated by overnight soaking at 3 C in either deionized water, 2% sodium chloride (NaCl) solution, 3% Kena solution (sodium polyphosphate), or 2% NaCl plus 3% Kena solution. Meat was subsequently water cooked 90 min at 92 C: then diced and batched with ground cooked skin, fat, and broth. Ingredients were packaged and sealed in flexible retortable pouches and retorted at 121 C (250 F). Finished products were evaluated for proximate composition, mineral content, and sensory properties.Presoaking the meat in water or 2% NaCl had little effect on product composition or sensory properties after retorting. Soaking in Kena, with or without NaCl, increased moisture, decreased percentage protein, and increased ash. Kena plus NaCl had significantly higher Na and CI contents than all other treatments. Finished products made from meat presoaked in Kena, with or without NaCl, were lighter in color, more tender, and less off-flavored than products presoaked in water or 2% NaCl only. Product made from Kena plus NaCl differed significantly from product made from Kena alone in higher initial juiciness, increased perception of seasoning, and higher Na and CI contents; however, there were no significant differences in other parameters. The value of increased juiciness and seasoning perceived versus the value of increased Na content would need to be considered in making a recommendation on the use of polyphosphates with or without NaCl to improve fowl meat products. If dietary sodium content is a concern, small differences in quality may be negated by increased sodium content resulting from treatment with polyphosphates plus NaCl.