Effects of Sodium Chloride and Sodium Polyphosphate Treatments on Proximate Composition, Selected Mineral Content, and Sensory Properties of Canned Fowl

White and dark fowl meat were soaked overnight at 3 C in deionized H2 O, 2% NaCl, 3% Kena, and 2% NaCl + 3% Kena. Drained meat was water-cooked 90 min at 92 C, then batched with skin, fat, and broth; packed into cans; vacuum-sealed; and retorted 120 min at 250 F (121 C). White and dark meat, after soaking and after cooking, were analyzed for proximate composition and content of selected minerals (P, Cl, Na, K). Canned products were analyzed for proximate composition, selected mineral content, and sensory properties. Moisture, ash, and moisture-protein ratio increased and protein decreased in meat after soaking and cooking. In canned products, the only significant (P≤.05) effects noted for proximate composition were lower protein values and higher moisture-to-protein ratios attributed to phosphate treatments with or without sodium chloride. The Na contents of canned meat from 2% NaCl + 3% Kena treatments were 1.5 to 2 times greater than other treatments. Panelists did not distinguish an increased salty taste in these products. Significant effects on sensory properties were noted in lighter color, increased tenderness, increased juiciness, higher persistence of moisture release, and decreased off-flavor of finished product containing meat soaked in Kena with or without sodium chloride.