Effect of Phosphate Type and Concentration, Salt Level and Method of Preparation on Binding in Restructured Beef Rolls
- 1 May 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (3) , 687-694
- https://doi.org/10.1111/j.1365-2621.1984.tb13189.x
Abstract
The effect of combinations of phosphate type [tetrasodium pyrophosphate (PP), sodium tripolyphosphate (TPP), sodium tetrapolyphosphate (TTPP), and sodium‐hexametaphosphate(HMP)], phosohate concentration (0.125%‐0.500%). and salt level (0.6%‐2.0%) on the binding in restructured beef rolls was studied. The rolls were prepared either with or without a homogenate that contained all the added salts. Preparation method had little effect on binding. The effectiveness of the phosphates was: PP > TPP > TTPP > HMP. Changes in binding produced by varying phosphate type, phosphate concentration and salt level could be explained in terms of changes in ionic strength and pH. Between 90% and 96% of the variation in binding could be explained in terms of these two variables.This publication has 18 references indexed in Scilit:
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