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Effect of EDTA and pH on Properties of Freeze‐dried Pork Muscle I. Effect of pH and Magnesium and Calcium Ions on Freeze‐dried Myofibrils
Author(s) -
WISMERPEDERSEN J.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb00268.x
Subject(s) - myofibril , chemistry , divalent , fibril , magnesium , calcium , homogenization (climate) , diffusion , ion , chromatography , biochemistry , organic chemistry , biodiversity , ecology , physics , biology , thermodynamics
SUMMARY To study the effect of pH and divalent cations such as Mg and Ca on rehydration of freeze‐dried meat, a model system of freeze‐dried myofibrils was designed. The fibrils were dried at pH 5.4, 6.0, and 7.0, with and without addition of Mg and Ca, in the concentrations found in meat. The freeze‐dried fibrils were rehydrated after homogenization in the rehydrating solution; and by diffusion of the solution into the dried fibril mass. When the fibrils were homogenized the cations increased the water‐holding capacity of the sedimented fibrils. An increase in the water‐holding capacity with higher pH was apparent only after the cations were added. When the fibrils were rehydrated through diffusion, the cations decreased the hydration. Increased hydration capacity with higher pH was found with and without the cations.