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A Simple Centrifugal Method for Measuring Expressible Moisture, A Water‐Binding Property of Muscle Foods
Author(s) -
JAUREGUI C. A.,
REGENSTEIN J. M.,
BAKER R. C.
Publication year - 1981
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.1365-2621.1981.tb03038.x
Subject(s) - moisture , simple (philosophy) , water content , chemistry , property (philosophy) , biological system , filter (signal processing) , mathematics , computer science , biology , organic chemistry , geology , philosophy , geotechnical engineering , epistemology , computer vision
With the development of more refined methods of measuring water‐binding properties of meats, the term “water‐holding capacity” needs to be replaced with more specific and carefully defined terms such as expressible moisture, water‐binding potential, and free drip. An improved method of measuring expressible moisture is described which is simple and reproducible. It basically measures the amount of liquid squeezed out of a protein system with centrifugal force, by measuring the weight gain of a filter paper surrounding the sample. This method seems to be highly sensitive to factors that affect the water‐binding properties of muscle foods.