Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter

The effect of crude malva nut gum (CMG) use (0.0, 0.2, 0.6%) and sodium tripolyphosphate (TPP) addition (0.0, 0.5%) on the cook loss, texture, color, and microstructure of mechanically deboned chicken meat batters was studied. Increasing the level of CMG (a gum currently not used by the meat industry) in batters without TPP significantly increased yield. The batters with both CMG and TPP showed lower cook and fat losses compared with batters with CMG alone. Using 0.2 or 0.6% CMG and 0.5% TPP provided higher hardness values compared with using 0.6% CMG alone. The batter with 0.5% TPP and the batters with both CMG and TPP showed higher springiness compared with batters with CMG alone. Increasing the CMG level to 0.6% reduced the lightness and redness of the cooked products. Overall, the study demonstrated the beneficial effect of using CMG and TPP in improving the yield, stability, and texture of emulsified meat batters.