EFFECTS OF SELECTED INORGANIC SALTS ON CERTAIN TENDERNESS CHARACTERISTICS OF SPENT HEN MUSCLE

被引：23

作者：

PALLADINO, DK

BALL, HR

机构：

[1] Dept of Food Science, North Carolina State University, Raleigh, North Carolina

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03780.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of 15 inorganic salts on the tenderness of spent hen muscle were examined. Addition of salts at in‐muscle ionic strengths of μ= 0.125, 0.25, and 0.50 equalized charges, enabling examination of specific ion effects. Criteria measured included water holding capacity, yield, moisture, and shear. Lithium, magnesium, and sodium salts were the most effective for increasing tenderness. Calcium salts decreased tenderness. Overall ranking for tenderizing effects of anions was Cl−1 > Br−1 > I−1 > F−1, and for cations Li+1= Na+1= Mg+2 > K+1 > Ca+2. There were no differences in tenderness among ionic strengths, μ= 0.25 or 0.50. Similar tenderness effects were observed at μ= 0.125. Previously frozen samples were significantly affected by treatments, while unfrozen samples showed no effect due to treatment. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：322 / 326

页数：5

共 31 条

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