African Journal of Biotechnology Vol. 5 (10), pp. 1006-1012, 16 May 2006   

ISSN 1684–5315 © 2006 Academic Journals        

Full Length Research Paper

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

Seher Arslan

Pamukkale University, Department of  Food Engineering, 20017, Camlık-Denizli, Turkey. E-mail: sehera@pau.edu.tr, Fax: +90-258-2125538,Tel:  +90-258-2125532.

Accepted 23 March, 2006

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.

Key words: Emulsion, emulsion capacity, emulsion stability, frozen, hen, meat.