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Relative Viscosity of Proteins Extracted from Frozen, Thawed Turkey Muscle with the Sodium Salts of Nitrite, Chloride, and Tripolyphosphate
Author(s) -
PRUSA KENNETH J.,
BOWERS JANE A.,
CRAIG JEAN
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.tb13258.x
Subject(s) - chemistry , sodium , sodium nitrite , viscometer , viscosity , chromatography , biuret test , chloride , nuclear chemistry , food science , biochemistry , urea , organic chemistry , materials science , composite material
Turkey breast muscle batters were prepared with sodium chloride, sodium nitrite, and sodium tripolyphosphate. Batter pH and centrifuged batter sediment weight were measured, extracted protein amounts were measured by the biuret method, and relative viscosity of the extract was determined by capillary tube viscometry. Water and nitrite extracts had similar pH values, protein concentrations and relative viscosities. The batter with sodium chloride had the lowest pH while the batter with sodium tripolyphosphate had the highest pH. The greatest centrifuged batter sediment weight, greatest protein concentration and most viscous extract were from the batter containing sodium chloride and sodium tripolyphosphate.