EFFECT OF SALT ON BINDING CAPACITY.

INTRODUCTION.
Salt can be defined as any compound that results from replacement of part or all of the
hydrogen atoms of an acid by a metal ions. The most commonly used salt in meat products is
sodium chloride (NaCl). (Hui, 2012).
Salt is critical for texture in many meat product because it solubilized the structural
proteins and permits them to function as binding agents. The chloride ion is believed to be the
major contributor to be enhanced binding ability of muscle proteins while sodium ions imparting
the flavor. (A.M. Pearson, 1997). The addition of salts reduces electrostatic, solubility and water
binding. The extracted proteins, especially myosin, also bind water and increase the viscosity of
a poultry meat batter which helps to stabilize the disperse fat. (Sams, 2001). So, assumed that
meat with salt solution retain in palm compared to water.

MATERIALS.
I. Ground meat (50 g for each)
II. Salt (NaCl)
III. Glove
IV. Measuring cylinder, 10 ml
V. Mixing bowl
VI. Beaker, 25 ml
VII. Spatula
VIII. Weighing boat
IX. Analytical balance
METHODS.
a) Without salt.

50 g of ground meat was mixed with 10 ml of water in mixing bowl. Then, ball of
meat was formed and flatten into patty-like shaped. Placed the patty in the palm of gloved
hands and turned it over. The meat was observed whether it stick to palm or not.

b) With Salt.

10 ml of sodium chloride solution was prepared by dissolving 4 g of salt in 10 ml

of water. Then, 50 g of ground meat was mixed with 10 ml of salt solution in mixing
bowl. Then, ball of meat was formed and flatten into patty-like shaped. Placed the patty
in the palm of gloved hands and turned it over. The meat was observed whether it stick to
palm or not.

QUESTIONS.
1. What types of reactions, responsible for the colours observed in the various treatments?
What is the name of each pigment formed? Which reaction are desirable and which
represent common discoloration reactions?
2. What is the effect of heating the globin portion of pigment?
3. What are the function of salt in meat products?
According to the experiment, meat that have mixed with salt solution, stick to hands. This is
because, the presence of salt itself. Beside its roles as an antimicrobial agent and flavouring
agent in meat products, salts facilitates the binding of meat components together. (Pearson,
1997). One of the most important functions of salts is the increased capacity of meat proteins
to bind and retain water. (Tarte, 2009). As a binder, salt helps extract the myofibrillar
proteins in processed and formed meats binding the meat together and reducing cooking
losses. It also increases the solubility of muscle proteins. In sausage making, stable emulsions
are formed when the salt soluble protein solutions coat finely formed globules of fat,
providing a binding gel consisting of meat, fat and moisture. (The Role of Salt in Cooking.
(n.d.). Retrieved from http://www.saltassociation.co.uk/education/salt-health/role-salt-
cooking/). Compared to water,