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Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition.

Authors
  • Shao, Jun-Hua1
  • Deng, Ya-Min2
  • Jia, Na2
  • Li, Ru-Ren2
  • Cao, Jin-Xuan3
  • Liu, Deng-Yong2
  • Li, Jian-Rong4
  • 1 College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Jinzhou, Liaoning 121013, PR China. Electronic address: [email protected] , (China)
  • 2 College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Jinzhou, Liaoning 121013, PR China. , (China)
  • 3 Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, PR China. , (China)
  • 4 College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Jinzhou, Liaoning 121013, PR China. Electronic address: [email protected] , (China)
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jun 01, 2016
Volume
200
Pages
308–314
Identifiers
DOI: 10.1016/j.foodchem.2016.01.013
PMID: 26830593
Source
Medline
Keywords
License
Unknown

Abstract

The objective was to elucidate the influence of NaCl and polyphosphates in the stage of protein swelling on the water-holding capacity (WHC) of meat batter. The meat batters were formulated with salt in different ways by adding established amounts of only NaCl, only polyphosphates, jointly adding NaCl and polyphosphates, and a control without any salt. An increase (p<0.05) in water retention was found when a combination of NaCl and polyphosphates was used. A high textural parameter was observed in the two treatments with NaCl, but not in the group with only polyphosphate. For the polyphosphate group, T22 was lower (p<0.05) than in the other three before heating; however, after heating, T21 and T22 were both significantly decreased, and a new component emerged, T23, which was significantly lower than the others. For the NaCl treatment, heated or not, T22 was always the highest. It was revealed that NaCl had affected the WHC by increasing the mobility and distribution of water, particularly with polyphosphate, but polyphosphate could not be an equal substitute for NaCl given its resulting lowest textural properties and poor microstructure. By presenting different hydration states in the protein swelling stage, the meat batter qualities were differentiated.

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