Effects of salt and phosphate levels on the emulsion properties of fresh and frozen hen meats

Abstract

Meat samples have been taken from 2 different parts of old hen carcasses in this research. The aim was to find the emulsion characteristics of these meat samples in fresh and after frozen stored and thawed at different phosphate (K2HPO4) and salt (NaCl) levels. It was observed that fresh meat samples
generally had higher emulsion capacity (EC) and emulsion stability (ES) values than frozen meat samples, and breast meat had higher EC and ES values than thigh meat and mixed (breast meat : thigh meat, 1:1) meat. When general salt and phosphate levels were considered, the highest EC values were obtained at the combination level of 2.5% salt + 0.50% phosphate level