Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

Abstract

The effect of crude malva nut gum (CMG) addition to poultry breast meat batters formulated with different salt levels (0–3 g/100 g NaCl) and phosphate (0 and 0.5 g/100 g) was studied. Increasing the salt level resulted in an overall increase of cook yield, and the addition of CMG (0.2 g/100 g) further improved yield at all salt levels. The cooked batter with 2 g/100 g NaCl and phosphate showed the highest values for all of textural parameters. However, the cohesiveness and chewiness were reduced by the addition of 0.2 g/100 g CMG. In addition, the effect of incorporating CMG (0.0, 0.2 and 0.6 g/100 g) into commercial type frankfurters, made from mechanically deboned chicken meat (MDCM), was evaluated. Frankfurters with 0.2 g/100 g CMG showed low cooking loss and had better textural properties than the frankfurters without CMG. Frankfurters lightness and redness were reduced due to CMG. Sensory analysis results indicated that the frankfurters with 0.2 g/100 g CMG were more firm and elastic. Overall, the study indicates the potential use of CMG to improve yield and textural parameters of meat products.