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Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride
Author(s) -
Nayak R.,
Kenney P. B.,
Slider S.,
Head M. K.,
Killefer J.
Publication year - 1998
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.1365-2621.1998.tb15829.x
Subject(s) - magnesium , zinc , calcium , ultrastructure , chemistry , texture (cosmology) , yield (engineering) , food science , chloride , metallurgy , materials science , biology , botany , organic chemistry , computer science , artificial intelligence , image (mathematics)
Effects of 0.05% CaCl 2 , MgCl 2 , or ZnCl 2 , with or without 0.4% sodium tripolyphosphate (STPP), were investigated in high fat (HF; 30% fat) or low fat (LF; 10% fat) model beef batters. Cook yield (CY), texture, and gel ultrastructure were evaluated. With STPP, CaCl 2 increased CY, and in the absence of STPP, ZnCl 2 decreased CY and cohesiveness (p<0.05). Low‐fat, ZnCl 2 ‐treated batters without STPP had the lowest (p<0.05) hardness. Addition of STPP resulted in a homogeneous matrix in HF batters. In MgCl 2 ‐treated HF batters, protein film surrounding fat globules had greater integrity than control, CaCl 2 or ZnCl 2 treatments. In ZnCl 2 ‐treated HF batters (without STPP) a protein sheet was present without evidence of film encased droplets. Low‐fat batters with STPP had finer, more porous networks than those without STPP.