The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems.


University of Guelph, Department of Food Science, Guelph, ON N1G 2W1, Canada. Electronic address: [Email]


The purpose of this study was to evaluate the functional properties of specialty salts when incorporated into formulations of meat emulsions. Beef emulsion modeling systems were formulated with three types of specialty NaCl salts or a commercially sourced white NaCl salt at three different inclusion levels (0.70%, 1.00%, and 1.30%). Cooking loss, emulsion stability, proximate composition, pH, texture profile, and instrumental color of the emulsions were evaluated with three independent replications. Emulsion stability and cooking loss were primarily affected (P < 0.01) by salt inclusion level, while salt type was not affected (P > 0.12). Stability increased and cooking loss decreased as salt inclusion level increased (linear P < 0.01). Hardness, springiness, gumminess, and chewiness of emulsions increased as salt inclusion level increased for all the treatments and were greatest (P < 0.0001) in all treatments at 1.30% salt inclusion level. Overall salt inclusion level, rather than salt type, had significant effects on water holding ability and emulsion stability.


Beef emulsions,Emulsion stability,Emulsion systems,Meat processing,Salt reduction,Specialty salt,

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