PHOSPHATE TYPE, CONCENTRATION AND PREBLEND DURATION TO IMPROVE WATER HOLDING CAPACITY OF BEEF CONNECTIVE TISSUE

Autor:	S.J. Eilert, R. W. Mandigo, C.M. Calhoun
Rok vydání:	1996
Předmět:	Chromatography Connective tissue Phosphate chemistry.chemical_compound Collagen solubility Ingredient medicine.anatomical_structure chemistry Biochemistry medicine Water holding capacity Alkaline phosphatase Solubility Water binding Food Science
Zdroj:	Journal of Muscle Foods. 7:255-269
ISSN:	1745-4573 1046-0756
DOI:	10.1111/j.1745-4573.1996.tb00601.x
Popis:	Two experiments were conducted to determine the phosphate preblend conditions that optimize beef connective tissue functionality. The first experiment examined the effect of preblend duration on connective tissue preblends made with 1 and 3% solutions of an alkaline phosphate or an acidic phosphate. Time in preblend had no effect (P>0.05) on collagen solubility, and had a minimal effect on connective tissue hydration. The objective of the second experiment was to determine the optimal concentration (1-5%) of these phosphates to affect connective tissue hydration and collagen solubility. Collagen solubility was maximized with a 3.5% acidic phosphate solution. Hydration was optimized with a 3.5% alkaline phosphate solution. Exposing connective tissue to high concentrations of phosphate will dramatically alter water binding and solubility. This strategy may be a means to improve connective tissue as an ingredient in processed meats.
Databáze:	OpenAIRE
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