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PHYSICOCHEMICAL CHANGES OCCURRING DURING STORAGE OF PRECURED BEEF BLENDS AT DIFFERENT TEMPERATURES AND TWO LEVELS OF SALT.

Author(s) : OCKERMAN H. W., CRESPO F. L.

Type of article: Article

Summary

PREBLENDS OF LEAN BEEF (20% WATER, 75 PPM NITRITE, 3 OR 6% SALT) WERE STORED AT 263, 273 AND 288 K (-10, 0 AND 15 DEG C) AND SAMPLES WERE ANALYZED AT 0, 1, 2 AND 3 DAYS OF STORAGE. EMULSIFYING CAPACITY WAS NOT SIGNIFICANTLY AFFECTED BY THE AMOUNT OF SALT OR THE TEMPERATURE. WATER HOLDING CAPACITY INCREASED SIGNIFICANTLY WITH THE QUANTITY OF SALT AND LENGTH OF STORAGE TIME. CORRELATION ANALYSIS RESULTED IN A NEGATIVE CORRELATION BETWEEN PH AND VISCOSITY AND A POSITIVE CORRELATION BETWEEN PH AND SALT SOLUBLE PROTEINS. SURPRISING WAS THE SIGNIFICANT NEGATIVE CORRELATION BETWEEN EMULSIFYING CAPACITY AND WATER HOLDING CAPACITY.

Details

  • Original title: PHYSICOCHEMICAL CHANGES OCCURRING DURING STORAGE OF PRECURED BEEF BLENDS AT DIFFERENT TEMPERATURES AND TWO LEVELS OF SALT.
  • Record ID : 1983-1365
  • Languages: English
  • Publication date: 1982/05
  • Source: Source: J. Food Sci.
    vol. 47; n. 3; 849-851; 8 tabl.; 27 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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