ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Batches of ground chicken meat were mixed with 10% solutions containing 0.0–5.0% sodium tripolyphosphate and sufficient NaCl to adjust the ionic strength (IS) of the solutions from 〈0.7 to 6.0 at pH 6.5 to 9.5 in a 6 × 4 × 7 factorial experimental design. Patties prepared from the mixtures were evaluated for pH, cooking loss, and objective texture characteristics. Most effects of STPP were attributable to the direct effect of STPP on IS. However the ability of the phosphate to alter textural properties was greater at a pH value near the pKa of the phosphate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1992.tb06839.x
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