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Rates of Heating and lnstron Measurements for Turkey Batters with Sodium Salts of Nitrite, Chloride and Phosphate
Author(s) -
PRUSA KENNETH J.,
BOWERS JANE A.,
CRAIG JEAN A.
Publication year - 1985
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.1365-2621.1985.tb13746.x
Subject(s) - sodium , chemistry , sodium nitrite , chloride , phosphate , nitrite , mineralogy , food science , biochemistry , organic chemistry , nitrate
Electrical resistance heating at two voltage levels was used to heat muscle batters containing a variety of sodium salts. Peak heights or depths from Instron curves indicated resistance of heated muscle batters to expansion or contraction. Batters heated at the higher voltage had increased peak heights, higher temperatures at which the batters reached that peak and decreased peak depths. Batters with sodium nitrite became less fluid in the initial stages of heating and expanded more with heating than those with water only. Sodium chloride increased peak heights and increased the temperatures at which the batters reached those peaks. Batters with sodium chloride and sodium tripolyphosphate were the least fluid during heating and began to expand at the lowest temperatures.