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EFFECT OF INORGANIC POLYPHOSPHATES ON GROUND BEEF CHARACTERISTICS: SOME CHEMICAL, PHYSICAL AND SENSORY EFFECTS ON FROZEN BEEF PATTIES.

Author(s) : MOLINS R. A.

Type of article: Article

Summary

CHEMICAL, PHYSICAL, AND SENSORY EFFECTS OF 0.4% SODIUM TRIPOLYPHOSPHATE, TETRASODIUM PYROPHOSPHATE AND 3 COMMERCIAL PHOSPHATE BLENDS WERE STUDIED IN FROZEN BEEF PATTIES OVER A 90-DAY STORAGE PERIOD AT 253 K (-20 DEG C). ADDITION OF PHOSPHATES SIGNIFICANTLY INCREASED PH, SOLUBLE ORTHOSPHOSPHATES, HUNTER COLOUR (REDNESS) A VALUES, COOK YIELDS AND OVERALL ACCEPTABILITY SCORES. PHOSPHATE ADDITION DID NOT AFFECT PROXIMATE ANALYI,TXUNS LIGHTNESS AND YELLOWNESS VALUES WERE ALSO UNAFFECTED. OVERALL QUALITY OF PATTIES, AS MEASURED BY THIOBARBITURIC ACID NUMBERS AND COOKING YIELDS, WAS IMPROVED BY ALL PHOSPHATES.

Details

  • Original title: EFFECT OF INORGANIC POLYPHOSPHATES ON GROUND BEEF CHARACTERISTICS: SOME CHEMICAL, PHYSICAL AND SENSORY EFFECTS ON FROZEN BEEF PATTIES.
  • Record ID : 1988-1502
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 1; 1987.01-02; 50-52; 7 tabl.; 22 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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