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INFLUENCE OF SODIUM CHLORIDE AND SODIUM TRIPOLYPHOSPHATE ON THE QUALITY OF UK-STYLE GRILLSTEAKS: RELATIONSHIP TO FREEZING POINT DEPRESSION.

Author(s) : SHEARD P. R.

Type of article: Article

Summary

GRILLSTEAKS WERE PREPARED FROM LEAN BEEF FLAKED AT 269 K (-4 DEG C) AND SUBSEQUENTLY MIXED AT NOMINAL TEMPERATURES OF EITHER 270 OR 274 K (-3 OR 1 DEG C) WITH EACH COMBINATION OF 5 SODIUM CHLORIDE LEVELS (0 ; 0.5 ; 1.0 ; 2. 0 AND 4.0%) AND 3 LEVELS OF SODIUM TRIPOLYPHOSPHATE (0 ; 0.25 AND 0.50%). SODIUM CHLORIDE WAS MORE EFFECTIVE THAN SODIUM TRIPOLYPHOSPHATE IN LOWERING THE INITIAL FREEZING POINT OF MEAT. COOKING LOSSES GENERALLY WERE LOWER WITH HIGHER LEVELS OF SODIUM CHLORIDE AND SODIUM TRIPOLYPHOSPHATE, AND WHEN THE MEAT WAS MIXED AT 274 K.

Details

  • Original title: INFLUENCE OF SODIUM CHLORIDE AND SODIUM TRIPOLYPHOSPHATE ON THE QUALITY OF UK-STYLE GRILLSTEAKS: RELATIONSHIP TO FREEZING POINT DEPRESSION.
  • Record ID : 1991-1633
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 25 - n. 6
  • Publication date: 1990/12
  • Document available for consultation in the library of the IIR headquarters only.

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