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Phosphate Type and Salt Concentration Effects on Shear Strength of and Packaging Film Adhesion to Processed Meat From a Cook‐in Packaging System
Author(s) -
ROSINSKI M.J.,
BARMORE C.R.,
BRIDGES W.C.,
DICK R.L,
ACTON J.C.
Publication year - 1989
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.1365-2621.1989.tb05125.x
Subject(s) - adhesion , phosphate , pyrophosphate , sealant , sodium , materials science , chemistry , composite material , food science , chemical engineering , organic chemistry , engineering , enzyme
Shear force values of product slices and adhesion at packaging film‐meat interfaces were measured for vacuum‐packaged, cook‐in‐the‐film prepared meat products. With 2.0% NaCl, phosphate addition at 0.4% increased both measures in the following order of effectiveness: sodium acid pyrophosphate > sodium tripolyphosphate > no phosphate. For NaCl effects, generally a 1% increase in concentration in the range of 0.5% to 4.0% was required to increase shear values of cooked products. Adhesion at the film‐meat interface did not increase until the NaCl concentration was >3.0%. In studying type of phosphate or NaCl concentration effects, higher adhesion occurred for packaging films having a nylon sealant layer as compared to films with sealants of Surlyn or a nylon‐Surlyn blend.