Abstract
ABSTRACTThe emulsifying capacity of a 3% NaCl extract of chicken white muscle was decreased by 10 mM CuCl2, slightly increased by FeCl2, and greatly increased by ZnCl2. Calcium and other cation chlorides had no effect. Zinc enhancement was optimum at pH 5.5. At pH values above 4.3,10 mM Cu would not form an emulsion but 1 mM Cu increased emulsifying capacity as pH increased. When 2.2 mM zinc or copper was included in the formulation, the force required to shear sausages prepared from red and white muscle was reduced by half and the water and fat losses on cooking were large. Addition of calcium or iron to the sausage emulsion was less detrimental.
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