Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

• Published in: Food chemistry Vol. 200; pp. 308 - 314
• Main Authors: Shao, Jun-Hua, Deng, Ya-Min, Jia, Na, Li, Ru-Ren, Cao, Jin-Xuan, Liu, Deng-Yong, Li, Jian-Rong
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2016
• Subjects: batters; Color; Cooking loss; Emulsions; heat; Hot Temperature; Low-field NMR; Magnetic Resonance Spectroscopy - methods; meat; Meat - analysis; Meat batter; microstructure; NaCl; nuclear magnetic resonance spectroscopy; Polyphosphates; Polyphosphates - pharmacology; sodium chloride; Sodium Chloride - pharmacology; Water - analysis; water holding capacity; Meat batter; NaCl; Low-field NMR; Cooking loss; Polyphosphates
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2016.01.013

•NaCl addition with the highest t22, affected water-holding capacity.•Polyphosphates treatment improved the water-holding capacity.•Polyphosphates and NaCl may interact to give the lowest cooking loss.•LF-NMR showed relationships between micro-structure and macro-quality. The objective was to elucidate the influence of NaCl and polyphosphates in the stage of protein swelling on the water-holding capacity (WHC) of meat batter. The meat batters were formulated with salt in different ways by adding established amounts of only NaCl, only polyphosphates, jointly adding NaCl and polyphosphates, and a control without any salt. An increase (p<0.05) in water retention was found when a combination of NaCl and polyphosphates was used. A high textural parameter was observed in the two treatments with NaCl, but not in the group with only polyphosphate. For the polyphosphate group, T22 was lower (p<0.05) than in the other three before heating; however, after heating, T21 and T22 were both significantly decreased, and a new component emerged, T23, which was significantly lower than the others. For the NaCl treatment, heated or not, T22 was always the highest. It was revealed that NaCl had affected the WHC by increasing the mobility and distribution of water, particularly with polyphosphate, but polyphosphate could not be an equal substitute for NaCl given its resulting lowest textural properties and poor microstructure. By presenting different hydration states in the protein swelling stage, the meat batter qualities were differentiated.