Effect of Na Cl on gel characteristics of duck meat batter

The analysis of color, cooking yield, moisture distribution and hardness of duck meat batters with various amounts of adding Na Cl were taken and then the effect of Na Cl on gel characteristics of duck breast meat batter was studied. The results showed that the L*value, cooking yield and hardness of duck meat batters increased with increasing Na Cl.At 80 °C, the storage modulus ( G') of the duck meat batters with 2% and 3% Na Cl were higher than the 1%, that consistent changes in hardness.The T_2b and T₂₂ relaxation time was shorter ( p < 0.05) with increasing Na Cl, and the peak ratio of T₂₁ was increased.Overall, the hardness and water holding capacity of duck breast meat could increase when improving the Na Cl content.