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THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE
Author(s) -
REGENSTEIN JOE M.,
JAUREGUI CARLOS A.,
BAKER ROBERT C.
Publication year - 1984
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1984.tb00320.x
Subject(s) - pyrophosphate , chemistry , rainbow trout , trout , inorganic chemistry , moisture , biophysics , biochemistry , fish <actinopterygii> , fishery , organic chemistry , biology , enzyme
The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl 2 , Mg Cl 2 , NaCl, Nal and Na 2 SO 4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care.