Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters

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Abstract
Six comminuted chicken breast meat mixes and six meat batters were made with isoionic NaCl (25 g kg−1), MgCl2, CaCl2, KCl, LiCl (IS = 0.43) and 15 g kg−1 NaCl (IS = 0.26). The quantity and type of proteins extracted and used for interfacial protein film (IPF) formation was determined and related to batter stability. The monovalent salts produced IPF which differed in individual protein content between salts but which all contained significantly larger amounts of protein (P < 0.01) than those using divalent salts. MgCl2 extracted more protein than CaCl2 and produced a different protein profile in the IPF. However, MgCl2 formed unstable raw batters whereas CaCl2 did not. In addition, a simple, rapid method for extracting and quantifying proteins from meat batters was developed to assist in direct determination of the actual soluble protein uptake by the fat phase during comminution.