Selected Washing Processes Affect Thermal Gelation Properties and Microstructure of Mechanically Deboned Chicken Meat

Cooked mechanically deboned chicken meat (MDCM), washed with tap water, 0.5% sodium bicarbonate, sodium phosphate buffer (pH 7.2; ionic strength, 0.1), or 0.1M sodium chloride had increased (P lt;0.05) gel strength compared to unwashed MDCM. The selected washing solutions affected (P lt;0.05) lightness (HunterLab L values) of washed meat, and also had a slight (Plt;0.05) influence on water‐holding capacity and textural properties. These differences were attributed to pH and washing solvent residue in the washed MDCM. Scanning electron microscopy revealed distinct differences between the washed and unwashed MDCM. The washed meat showed a fibrous protein network structure resulting from protein gelation.