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RELATIVE VISCOSITY OF PROTEINS EXTRACTED FROM FROZEN, THAWED TURKEY MUSCLE WITH THE SODIUM SALTS OF NITRITE, CHLORIDE, AND TRIPOLYPHOSPHATE.

Author(s) : PRUSA K. J., BOWERS J. A., CRAIG J.

Type of article: Article

Summary

TURKEY BREAST MUSCLE BATTERS WERE PREPARED WITH SODIUM CHLORIDE, SODIUM NITRITE, AND SODIUM TRIPOLYPHOSPHATE. BATTER PH AND CENTRIFUGED BATTER SEDIMENT WEIGHT WERE MEASURED, EXTRACTED PROTEIN AMOUNTS AND RELATIVE VISCOSITY OF THE EXTRACT WERE DETERMINED. WATER AND NITRITE EXTRACTS HAD SIMILAR PH VALUES, PROTEIN CONCENTRATIONS AND RELATIVE VISCOSITIES. THE BATTER WITH SODIUM CHLORIDE HAD THE LOWEST PH WHILE THE BATTER WITH SODIUM TRIPOLYPHOSPHATE HAD THE HIGHEST PH.

Details

  • Original title: RELATIVE VISCOSITY OF PROTEINS EXTRACTED FROM FROZEN, THAWED TURKEY MUSCLE WITH THE SODIUM SALTS OF NITRITE, CHLORIDE, AND TRIPOLYPHOSPHATE.
  • Record ID : 1985-0625
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 3; 1984.05-06; 968-969; 1 tabl.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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