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Influence of Various Salts and Water Soluble Compounds on the Water and Fat Exudation and Gel Strength of Meat Batters
Author(s) -
WHITING R.C.
Publication year - 1987
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.1365-2621.1987.tb14025.x
Subject(s) - chemistry , sodium , magnesium , distilled water , sodium thiosulfate , pyrophosphate , inorganic chemistry , urea , sodium borohydride , glycerol , chloride , moisture , nuclear chemistry , chromatography , organic chemistry , catalysis , enzyme
Meat batters were prepared in which the sodium or chloride from salt was replaced by other ions. Then the functional properties of the batters were determined by measuring water and fat exudation, and gel strength. Generally cations from groups IA and IIA of the periodic table equalled or surpassed the batters made with sodium only, whereas other cations decreased water binding. Of the anions, bromide, orthoand pyrophosphates, and citrate increased water retention. Zinc chloride increased fat exudation greatly. Magnesium chloride and sodium pyrophosphate increased the gel strength. Magnesium and calcium chlorides made good batters although they caused a drop of approximately 0.25 pH units. Sodium thiosulfate, sodium borohydride, starch, sucrose, glycerol, arginine and urea improved the water binding and gel strength, while nonionic detergents, monoglycerides and alcohols were very detrimental.