A research note: Effect of Hofmeister salts on meat iridescence in cooked pork

Autor:	Chiara Ruedt, Monika Gibis, Jochen Weiss
Rok vydání:	2021
Předmět:	General Chemical Engineering Industrial and Manufacturing Engineering Food Science
Zdroj:	Food Science and Technology International. 29:151-155
ISSN:	1532-1738 1082-0132
DOI:	10.1177/10820132211067867
Popis:	The effect of Hofmeister salts (NaCl, NaSCN, Na2SO4, KCl, LiCl, CaCl2) on surface iridescence in cooked pork was investigated. Strongest iridescence occurred in samples treated with NaSCN, NaCl and KCl. Control samples and LiCl, CaCl2 and Na2SO4 treatments showed weaker iridescence. However, differences between KCl and LiCl, CaCl2 and Na2SO4 were not statistically significant (p > 0.05). Nevertheless, a tendency of chaotropic salts (NaSCN, NaCl, KCl) to cause stronger iridescence was noted that might be explained with a more effective solubilization of myofibrillar proteins (MPs), reducing incoherent scattering from the myofibrils and thus enhancing multilayer interference.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa4a73d793778d6ee949d60413ac470c https://doi.org/10.1177/10820132211067867 Zobrazit plný text záznamu