Effect of temperature on phosphate diffusion in meats

Ünal, Selma; Erdoğdu, Ferruh; Ekiz, H. İbrahim

doi:10.1016/j.jfoodeng.2005.04.041

Cited by 23 publications

(18 citation statements)

References 19 publications

(26 reference statements)

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“…The phosphate content measured by spectrophotometric ammonium molybdate method (AOAC, 1990) was based on using sulfuric acid to hydrolyze all phosphates into orthophosphates and measured at 690 nm with a spectrophotometer. Therefore, phosphate contents of the meatball samples were determined in terms of orthophosphates [7].…”

Section: Physicochemical Properties Of Meatballsmentioning

confidence: 99%

“…[24] indicated that heat treatment increased the hydration and plasticizing capacity of nonmeat additives, resulting in an increased pH in uncooked meatballs. The meatballs with the PC and 6% isolated soy protein (ISP) treatments had the highest pH values, possibly because phosphates have stronger hydration abilities [7,25], whereas soy protein has stronger water absorption properties [26], resulting in meatballs with higher water content. The meatballs with PC and SC treatments contained the highest ash content, followed by those with the SM treatment.…”

Section: The Texture Properties Of Meatballsmentioning

confidence: 99%

“…For example, in some studies, the contents of artificial nitrates and phosphates in meatballs were reduced. The main roles phosphates play in meat products are to increase the extraction of salt-soluble proteins and enhance water retention [7,8]. Reduction of phosphates in meat products will reduce salt-soluble protein extraction and thus decrease the crosslinks between meats, leading to a decrease in the quality of the meat product.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Food Proteins on Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs

Yeung¹,

Huang²

2017

JFNR

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Emulsified pork meatballs (Kung-Yuan or meatballs) are common emulsified meat products in Chinese cultures and are widely popular among Taiwanese and Chinese consumers. In recent years, the concept of clean labels has become prominent, and consumers have started to demand products without artificial additives. In this study, we investigated the effects of food proteins-soy protein, sodium caseinate, whey protein, egg albumen powder, and skim milk powder on the texture and sensory acceptability of phosphate-free meatballs. The results were compared with the texture and sensory acceptability of meatballs with phosphate. Texture analyses revealed that adding different food proteins to phosphate-free meatballs increased their hardness. Among them, meatballs with egg albumen powder were the hardest, followed by those with sodium caseinate and those with whey protein.Meatballs with phosphate and phosphate-free meatballs without any protein additive were less chewy than meatballs with any of the five protein additives, adding the egg albumen powder, sodium caseinate, and whey protein, however, could increase the meatballs' chewiness. Quality analyses showed that all groups of meatballs were had pH values between 6.36 and 6.96 and had water compositions between 49.81% and 56.79%. Sensory evaluation revealed that soy protein had negative effects on sensory acceptance, whereas whey protein scored the highest in overall sensory evaluation. The composition analysis results of meatballs with whey protein and phosphate-free meatballs exhibited no significant differences. The hygiene quality test showed that the total plate count of all meatball groups were had less than 10 5 CFU/mL and Escherichia coli and coliforms weren't detected. In summary, although adding soy protein negatively influenced the meatballs' sensory perceptions, all other types of food protein additives improved the texture of phosphate-free meatballs. The sensory evaluation indicated that adding whey protein is the most effective way to improve a meatball's texture. The sensory evaluation results indicated that the overall acceptance of meatballs with whey protein was not significantly different from that of meatballs with phosphate.

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Section: Physicochemical Properties Of Meatballsmentioning

confidence: 99%

Section: The Texture Properties Of Meatballsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Food Proteins on Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs

Yeung¹,

Huang²

2017

JFNR

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“…Action mechanism of phosphates, which exhibit a pronounced polyionic character, is based on the ionization of protein molecules, increasing the interaction between protein and water molecules due to increased pH and ionic strength, and reducing the interaction among the proteins (Cheftel et al, 1985;Martin et al, 2002;Unal et al, 2006). Sodium tripolyphosphates (STPs) are actually the most popular form of phosphates used in the meat industry (Dzeizak, 1990;Lampila, 1992).…”

Section: Limitations Of Polyphosphate Saltsmentioning

confidence: 99%

Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

Vareltzis¹,

Petridis²,

Petropoulou³

et al. 2013

JFR

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A common additive to counter the cooking losses considerations in the muscle food industry is sodium tripolyphosphate (STP), which however may pose health risk for certain segments of the population. This paper employs a Plackett-Burman design to investigate the effect of porcine plasma protein (PPP), protein isolate from bovine meat (PI), trehalose and pH of the additive mixture on cook yield and textural characteristics of minced beef during frozen storage. Results show that PI and PPP significantly (p < 0.05) increase the cooking yield throughout the storage period compared to the control sample. Fresh samples with PPP, PI and STP had ~90% cooking yield, while control sample had only 75%. PI and PPP can improve the cooking yield of minced beef for the first two months of storage by at least 20%, in a similar and comparable pattern with STP. Upon optimization the optimal values were achieved at PI concentration 2.3-5.0% and PPP levels 1.7-4.7%.

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“…Cook loss and its minimisation to a desirable level are significant economical considerations in the seafood industry [13]. Phosphates might be used to reduce moisture and cook loss by increasing water holding capacity of the proteins [14]. They promote the interaction between protein and water molecules due to increased pH and ionic strength; and increase in protein water interaction raises solubility and water holding capacity of proteins [14].…”

Section: Introductionmentioning

confidence: 99%