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Influence of sodium chloride and sodium tripolyphosphate on the quality of UK‐style grillsteaks: relationship to freezing point depression
Author(s) -
SHEARD P. R.,
JOLLEY P. D.,
KATIB A. M. A.,
ROBINSON J. M.,
MORLEY M. J.
Publication year - 1990
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1990.tb01126.x
Subject(s) - freezing point depression , sodium , chemistry , differential scanning calorimetry , freezing point , food science , salt (chemistry) , mineralogy , inorganic chemistry , organic chemistry , thermodynamics , physics
Summary Grillsteaks were prepared from lean beef flaked at –4°C and subsequently mixed at nominal temperatures of either –3°C or +1°C with each combination of five sodium chloride levels (0, 0.5, 1.0, 2.0 and 4.0%) and three levels of sodium tripolyphosphate (Na5P3O10) (0, 0.25 and 0.50%). Sodium chloride was more effective than sodium tripolyphosphate in lowering the initial freezing point (ifp) of meat, as measured by differential scanning calorimetry which also showed that the freezing point depression was proportional to the solute concentration. Cooking losses generally were lower with higher levels of sodium chloride and sodium tripolyphosphate, and when the meat was mixed at +1°C. It is argued that localized salt concentrations can influence product quality, as can the relative proportions of ice and water when meat is processed below the ifp.