Effect of Sodium Tripolyphosphate in the Presence and Absence of Calcium Chloride and Sodium Chloride on Water Retention Properties and Shear Resistance of Chicken Breast Meat

The effects of sodium tripolyphosphate (TP) in the presence and absence of calcium chloride (CaCl2) and sodium chloride (NaCl) on water retention and shear resistance characteristics of postrigor chicken breast meat were evaluated. The TP and especially TP + NaCl increased the water-holding capacity and protein solubility of ground tissue. Calcium chloride reduced these effects if NaCl was absent. Intact muscle pieces that were marinated in TP or TP + NaCl absorbed more marinade than those that were marinated in H2 O. Pieces that were marinated in TP solution had a greater cooked yield than those that were not. The TP-treated pieces were also more tender than those that were not treated with TP, but the differences were probably not great enough to be of practical significance. These data may be of benefit to food processors interested in using polyphosphates to improve the quality of poultry products.