Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by ³¹P‐NMR Measurements

Abstract

A model system consisting of ground farmed cod muscle (80%, w/w) and added brine (20%, w/w) with different content and combinations of salt (0% and 3% in brine) and phosphorus compounds (mono-, di-, tri- and hexametaphosphates; 0% and 3% in brine) was used to simulate industrial brining of muscle foods. Individual phosphorus component concentrations and breakdown as function of time (0, 23 h) were analyzed using (31)P-NMR spectroscopy. The effects of salt and phosphate on water holding capacity (WHC) were measured at similar sampling times, and interrelations between phosphorous components determined by NMR and WHC were established. Addition of salt led to a significant increase (+18%) in WHC, and the combined effect of salt and phosphates was even more pronounced (+29%). The positive effect of triphosphate and salt on WHC was also seen after cooking (+36% in raw and +41% in cooked cod muscle, relative to control), although NMR analysis showed a rapid breakdown of di- and triphosphates.

Quality assessment of Atlantic cod (Gadus morhua) caught by longlining and trawling at the same time and location

“…Additionally, the WHC of both groups decreased significantly (P = 0.000) after 7 days of storage. The WHC observed was lower than previously reported (77.5%) for farmed Atlantic cod (Johnsen et al, 2009;Skipnes et al, 2011). Reduced WHC is closely related to protein denaturation and reductions in muscle pH.…”

COMPARISON OF SUPERCHILLING AND FREEZING ON THE MICROSTRUCTURE, MUSCLE QUALITY AND PROTEIN DENATURATION OF GRASS CARP (CTENOPHARYNGODON IDELLUS )

“…Water Holding Capacity. The water holding capacity (WHC) was measured by a centrifugation method (Johnsen et al 2009). The sample (10 g) was placed in a 50-mL tube, which was sealed before isothermal heating at 70C for 20 min in a water bath and then centrifuged at 1,500 ¥ g for 15 min at 20C.…”

“…Water Holding Capacity. The water holding capacity (WHC) was measured by a centrifugation method (Johnsen et al . 2009).…”

Pengaruh Penambahan Polifosfat Dan Natrium Klorida Terhadap Peningkatan Daya Ikat Air Udang Putih Beku Dan Efisiensi Proses

“…Kombinasi sodium tripolifosfat (STPP) dan sodium pirofosfat (PP) dapat menaikkan WHC dengan adanya efek kompleks aktomiosin sehingga protein daging mampu untuk memiliki ruang dan interaksi yang cukup untuk mengikat air (Carneiro et al, 2012b). Kombinasi penambahan polifosfat dengan natrium klorida (NaCl) juga telah dilaporkan bersifat sinergis pada peningkatan WHC filet ikan kod (Johnsen et al, 2009). Bukan hanya pada filet mentah, namun setelah proses pemasakan, kombinasi polifosfat dan garam mampu untuk tetap meningkatkan WHC, yakni sebesar 41% dibandingkan dengan kontrol (Johnsen et al, 2009).…”