Pressure-assisted gelation of chemically modified poultry meat batters

Changes were induced in the characteristics of poultry meat protein using s pecific chemical modifiers to investigate the effect of pressurization, pri or to heating, on gelation, texture and thermal behaviour of meat batters. Values of hardness and chewiness were higher in cooked meat batters treated with urea than in a salt-only sample, but cohesiveness was similar. The be ta -mercaptoethanol treatment produced a heat-induced gel with very similar properties to the salt-only gel. The rheological behaviours of salt-only a nd beta -mercaptoethanol samples were very similar, but storage modulus val ues were higher in samples with urea, which accelerated gelation. The press ure-induced reduction of differences in the textural properties of meat bat ters suggests that hydrophobic interactions play an important role in heat- induced gelation. Differential scanning calorimetry showed that urea clearl y destabilized chicken meat batters, while beta -mercaptoethanol had very l ittle influence on their thermal behaviour. Pressurization tended to equali ze batters and final cooking definitively equalized them. (C) 2001 Elsevier Science Ltd. All rights reserved.