INFLUENCE OF SODIUM, POTASSIUM AND MAGNESIUM-CHLORIDE ON THERMAL-PROPERTIES OF BEEF MUSCLE

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 (T1, first transition) and enthalpy (H-1); both showed significant (P < 0.05) linear response. The sarcoplasmic proteins and collagen denaturation temperature (T2, 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 (T3, third transition) tended to increase when NaCl was added, but enthalpy decreased. Potassium chloride showed similar effects to NaCl on T1, T2, H-1 and H-3. Increasing magnesium chloride had much more pronounced effect on decreasing second enthalpy compared to the monovalent salts. At 5% MgCl2 T1 increased significantly.