Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

Food Chemistry
Jun-Hua ShaoJian-Rong Li

Abstract

The objective was to elucidate the influence of NaCl and polyphosphates in the stage of protein swelling on the water-holding capacity (WHC) of meat batter. The meat batters were formulated with salt in different ways by adding established amounts of only NaCl, only polyphosphates, jointly adding NaCl and polyphosphates, and a control without any salt. An increase (p<0.05) in water retention was found when a combination of NaCl and polyphosphates was used. A high textural parameter was observed in the two treatments with NaCl, but not in the group with only polyphosphate. For the polyphosphate group, T22 was lower (p<0.05) than in the other three before heating; however, after heating, T21 and T22 were both significantly decreased, and a new component emerged, T23, which was significantly lower than the others. For the NaCl treatment, heated or not, T22 was always the highest. It was revealed that NaCl had affected the WHC by increasing the mobility and distribution of water, particularly with polyphosphate, but polyphosphate could not be an equal substitute for NaCl given its resulting lowest textural properties and poor microstructure. By presenting different hydration states in the protein swelling stage, the meat batter qua...Continue Reading

References

Jan 1, 1992·Critical Reviews in Food Science and Nutrition·A Gordon, S Barbut
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Jan 1, 2007·Meat Science·Hanne Christine BertramHenrik J Andersen
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Oct 31, 2012·Food Chemistry·Célie RulliereSylvie Marchesseau
Dec 4, 2014·Food Chemistry·Sher AliGuang-hong Zhou

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Citations

Jun 6, 2017·Journal of Texture Studies·Qingzheng LiYongkang Luo
Dec 29, 2017·Animal Science Journal = Nihon Chikusan Gakkaihō·Fen ZhouDeng-Yong Liu
Nov 11, 2018·Journal of Texture Studies·Ke LiZhuang-Li Kang
Sep 5, 2019·Asian-Australasian Journal of Animal Sciences·Ke LiYan-Hong Bai
Dec 20, 2020·Comprehensive Reviews in Food Science and Food Safety·Xue ZhaoGuanghong Zhou
Apr 11, 2021·International Journal of Biological Macromolecules·Yu-Qiao WangHai-Tao Wu

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