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Effect of Phosphate Type and Concentration, Salt Level and Method of Preparation on Binding in Restructured Beef Rolls
Author(s) -
TROUT GRAHAM R.,
SCHMIDT GLENN R.
Publication year - 1984
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.1365-2621.1984.tb13189.x
Subject(s) - sodium hexametaphosphate , chemistry , pyrophosphate , salt (chemistry) , phosphate , sodium , ionic strength , sodium salt , chromatography , inorganic chemistry , nuclear chemistry , biochemistry , organic chemistry , enzyme , aqueous solution
The effect of combinations of phosphate type [tetrasodium pyrophosphate (PP), sodium tripolyphosphate (TPP), sodium tetrapolyphosphate (TTPP), and sodium‐hexametaphosphate(HMP)], phosohate concentration (0.125%‐0.500%). and salt level (0.6%‐2.0%) on the binding in restructured beef rolls was studied. The rolls were prepared either with or without a homogenate that contained all the added salts. Preparation method had little effect on binding. The effectiveness of the phosphates was: PP > TPP > TTPP > HMP. Changes in binding produced by varying phosphate type, phosphate concentration and salt level could be explained in terms of changes in ionic strength and pH. Between 90% and 96% of the variation in binding could be explained in terms of these two variables.