Formulation Protocol and Dicationic Salts Affect Protein Functionality of Model System Beef Batters | Zendy

Pigott R.S. | Zendy; Kenney P.B. | Zendy; Slider S. | Zendy; Head M.K. | Zendy

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Formulation Protocol and Dicationic Salts Affect Protein Functionality of Model System Beef Batters

Author(s) -

Pigott R.S.,

Kenney P.B.,

Slider S.,

Head M.K.

Publication year - 2000

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.1365-2621.2000.tb10256.x

Subject(s) - affect (linguistics) , food science , chemistry , protocol (science) , model system , psychology , medicine , computational chemistry , communication , alternative medicine , pathology

The objective of this study was to determine if addition, and order of addition, of CaCl 2 and MgCl 2 affected protein functionality of lean beef preblends. Four treatments were applied to non‐preblended (NPB) batters prior to thermal processing. Six treatments were applied to preblended (PB) batters 12 h prior to thermal processing. All treatments contained 2% NaCl. Dicationic salts decreased raw pH in NPB and PB batters, while cooked pH was unaffected. Magnesium chloride in NPB and CaCl 2 + MgCl 2 in PB batters resulted in the highest total soluble protein (TSP). Calcium chloride + MgCl 2 in NPB batters resulted in firmer gels compared to the control. Magnesium chloride, in both NPB and PB, caused the greatest increase in soluble myosin, and preblending decreased myosin solubility.

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