Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken‐breast Muscle Gels

The relationship between pH, ionic strength, and water balance of chicken‐breast muscle gels was investigated. An increase in gel pH (pH 6.4 to 7.4) without added NaCl led to dramatic increases in water‐holding capacity and water uptake (P < 0.05). Gels at 150 mM NaCl exhibited less ability to adsorb water than salt‐free gels (P < 0.05 at pH 6.8 to 7.4) and had lower water‐holding capacities (P < 0.05) and fold scores at and below pH 7. Varying salt concentration of the gel‐bathing solutions had dramatic effect on the water uptake of the gels. The results show that strong water‐absorbing gels can be produced at low ionic strengths and suggest that the negative charge of the muscle proteins is the driving force for water uptake and retention.