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Influence of Sodium, Potassium and Magnesium Chloride on Thermal Properties of Beef Muscle
Author(s) -
BARBUT S.,
FINDLAY C.J.
Publication year - 1991
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.1365-2621.1991.tb08006.x
Subject(s) - chemistry , potassium , magnesium , sodium , enthalpy , differential scanning calorimetry , chloride , denaturation (fissile materials) , inorganic chemistry , sarcoplasm , nuclear chemistry , calcium , organic chemistry , thermodynamics , physics
Sodium, potassium and magnesium chloride, at 1.25, 2.50 and 5.00%, were studied using differential scanning calorimetry. Increasing NaCl resulted in decrease in myosin transition temperature (T 1 , first transition) and enthalpy (H 1 ); both showed significant (P<0.05) linear response. The sarcoplasmic proteins and collagen denaturation temperature (T 2 , second transition) increased significantly over the control when 1.25% NaCl was added, but were the same as control when 2.5% and 5.0% were used. Actin denaturation temperature (T 3 , third transition) tended to increase when NaCl was added, but enthalpy decreased. Potassium chloride showed similar effects to NaCl on T 1 , T 2 , H 1 and H 3 . Increasing magnesium chloride had much more pronounced effect on decreasing second enthalpy compared to the monovalent salts. At 5% MgCl 2 T 1 increased significantly.