Premium
INFLUENCE OF DIVALENT CATIONS ON POULTRY MEAT EMULSIONS AND SAUSAGES
Author(s) -
WHITING R. C.,
RICHARDS J. F.
Publication year - 1978
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.1365-2621.1978.tb02293.x
Subject(s) - chemistry , emulsion , zinc , calcium , divalent , food science , copper , water holding capacity , nuclear chemistry , biochemistry , organic chemistry
The emulsifying capacity of a 3% NaCl extract of chicken white muscle was decreased by 10 mM CuCl 2 , slightly increased by FeCl 2 , and greatly increased by ZnCl 2 . Calcium and other cation chlorides had no effect. Zinc enhancement was optimum at pH 5.5. At pH values above 4.3,10 mM Cu would not form an emulsion but 1 mM Cu increased emulsifying capacity as pH increased. When 2.2 mM zinc or copper was included in the formulation, the force required to shear sausages prepared from red and white muscle was reduced by half and the water and fat losses on cooking were large. Addition of calcium or iron to the sausage emulsion was less detrimental.