Influence of Divalent Cations on Poultry Meat Emulsions and Sausages

The emulsifying capacity of a 3% NaCl extract of chicken white muscle was decreased by 10 mM CuCl 2 , slightly increased by FeCl 2 , and greatly increased by ZnCl 2 . Calcium and other cation chlorides had no effect. Zinc enhancement was optimum at pH 5.5. At pH values above 4.3,10 mM Cu would not form an emulsion but 1 mM Cu increased emulsifying capacity as pH increased. When 2.2 mM zinc or copper was included in the formulation, the force required to shear sausages prepared from red and white muscle was reduced by half and the water and fat losses on cooking were large. Addition of calcium or iron to the sausage emulsion was less detrimental.