What is the purpose of adding salt to the blender while making a chicken mousse?

Adding salt to the blender while making chicken mousse serves primarily to facilitate emulsification. Salt plays a crucial role in protein behavior; it helps proteins in the chicken to unfold and interact more effectively, which is essential for creating a stable emulsion. When the proteins are allowed to develop their structure due to the presence of salt, they can better trap the fat and liquid, leading to a smooth and cohesive mousse. This emulsification is critical in achieving the desired texture and consistency of the mousse.

While enhancing flavor is certainly an important aspect of incorporating salt in any dish, in the context of mousse preparation, its function in emulsification takes precedence. Other options, such as increasing texture or preserving freshness, are not the primary reasons for adding salt during this specific preparation. In mousse-making, achieving a stable emulsion through the strategic use of salt ensures the final product has a luxurious mouthfeel and smooth texture.