EFFECT OF CONDENSED PHOSPHATES ON pH, SWELLING AND WATER‐HOLDING CAPACITY OF BEEF

Shults, Gary W.; Russell, David R.; Wierbicki, Eugen

doi:10.1111/j.1365-2621.1972.tb03688.x

Cited by 111 publications

(40 citation statements)

References 3 publications

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“…STPP has been demonstrated to increase the pH of chicken meat to 6.1 from 5.7 at 1% concentrations, and to 6.2 in conjunction with 1% NaCl, thus having a direct influence on water-holding capacity and swelling of chicken muscle (Shults & Wierbicki, 1973). Similar results have been found for other muscle foods, such as beef (Shults et al, 1972) and pork (Sherman, 1961). Mixtures of sodium tripolyphosphate are added to poultry products to aid in moisture retention .…”

Section: Introductionsupporting

confidence: 57%

Consumer preference optimization of scallopini made from boneless, skinless chicken thighs

Elsner

McWatters

Resurreccion

1999

International Journal of Food Sciences and Nutrition

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Scallopini is a general name derived from scallopine, an Italian preparation of veal, which describes thinly pounded cuts of meat which are either used as a cutlet or rolled around other foods and cooked. Concept development was accomplished through use of focus groups, consumer ranking studies, and mailed surveys. The objective of this study was to assess consumer acceptability of chicken scallopini at various thicknesses (4, 8 and 12 mm) and concentrations (0, 1, and 2%) of added sodium tripolyphosphate (STPP). A 3 x 3 factorial design with three replications was adopted for use in this study. To assess consumer acceptability of packaged products, 53 participants were presented with three packages of the raw scallopini packaged on white styrofoam trays and overwrapped with film. Because STPP produces no visual change in the product at the levels used, only product thickness was varied. The mean price suggested by panelists from the sensory evaluation was $1.28/lb. The average price per pound suggested for the raw, packaged product was $1.62. For the attributes of overall acceptability, tenderness, juiciness, flavor, size, and texture, the mean ratings were high, indicating an acceptable product in any of the nine treatments. Sensory attributes were affected by STPP concentration but not by scallopini thickness. As STPP concentration increased, hedonic ratings for tenderness, texture, juiciness, flavor, overall acceptability, and purchase likehood increased. Purchase likelihood was rated highest for scallopini containing 2% STPP. Purchase likelihood was verified through use of a simulated supermarket simulation test.

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Section: Introductionsupporting

confidence: 57%

Consumer preference optimization of scallopini made from boneless, skinless chicken thighs

Elsner

McWatters

Resurreccion

1999

International Journal of Food Sciences and Nutrition

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“…During this process, the raw materials are extensively comminuted in a bowl chopper in order to reduce the size of the particles and obtain a stable and homogeneous emulsion. At the latest stage of the cooking process, when the temperature reaches 70-75°C, fat tends to melt and expand (Townsend, Witnaur, Riloff, & Swift, 1968), collagen is transformed into liquid-like gelatin and myofibrillar proteins coagulate (Samejima, Takahashi, & Yasui, 1976) causing a significant reduction in the water-holding capacity of proteins (Shults, Russell, & Wierbicki, 1972). Salt soluble protein denaturation after cooking turns the emulsion into a viscoelastic gel matrix (Xiong, 1997, Ch.…”

Section: Introductionmentioning

confidence: 98%

Prediction of meat emulsion stability using reflection photometry

Álvarez

Castillo

Payne

et al. 2007

Journal of Food Engineering

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“…Transglutaminase has also been used to increase the gel formation in patties thus increasing the yield (Nielsen, Petersen, & Møller, 1995;Tseng, Liu, & Chen, 2000). 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 Schults, Russel and Wierbicki (1972), Schults and Wierbicki (1973) and Kenney and Hunt (1990) found, using centrifuge methods with added phosphate, a steep initial reduction of cooking loss when the salt content increased from 0 to 1%, and the best bind was at 4% NaCl. On the contrary, in sausages a marked difference between phosphate and non-phosphate systems has been found between 1.0-1.5% NaCl (Puolanne & Ruusunen, 1980;Barbut, Maurer, & Lindsay, 1988).…”

Section: Minced Meat and Restructured Productsmentioning

confidence: 99%

Reducing sodium intake from meat products

2005

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Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6 g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt be maintained at about 5-6 g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride .Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, at the table. In most cases salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content in meat products reduces perceived saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced.

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EFFECT OF CONDENSED PHOSPHATES ON pH, SWELLING AND WATER‐HOLDING CAPACITY OF BEEF

Cited by 111 publications

References 3 publications

Consumer preference optimization of scallopini made from boneless, skinless chicken thighs

Consumer preference optimization of scallopini made from boneless, skinless chicken thighs

Prediction of meat emulsion stability using reflection photometry

Reducing sodium intake from meat products

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