We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Formulation Protocol and Dicationic Salts Affect Protein Functionality of Model System Beef Batters.
- Authors
Pigott, R. S.; Kenney, P. B.; Slider, S.; Head, M. K.
- Abstract
The objective of this study was to determine if addition, and order of addition, of CaCl2; and MgCl2 affected protein functionality of lean beef preblends. Four treatments were applied to non-preblended (NPB) batters prior to thermal processing. Six treatments were applied to preblended (PB) batters 12 h prior to thermal processing. All treatments contained 2% NaCl. Dicationic salts decreased raw pH in NPB and PB batters, while cooked pH was unaffected. Magnesium chloride in NPB and CaCl2; + MgCl2; in PB batters resulted in the highest total soluble protein (TSP). Calcium chloride + MgCl2; in NPB batters resulted in firmer gels compared to the control. Magnesium chloride, in both NPB and PB, caused the greatest increase in soluble myosin, and preblending decreased myosin solubility.
- Subjects
MUSCLE proteins; BEEF; MEAT; MAGNESIUM; SALTS; MYOSIN
- Publication
Journal of Food Science (Wiley-Blackwell), 2000, Vol 65, Issue 7, p1151
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2000.tb10256.x