SPECIFIC EFFECT OF PHOSPHATE ON THE FUNCTIONAL-PROPERTIES AND YIELD OF BUFFALO MEAT PATTIES

被引：15

作者：

ANJANEYULU, ASR

SHARMA, N

KONDAIAH, N

机构：

[1] Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar

来源：

FOOD CHEMISTRY | 1990年 / 36卷 / 02期

关键词：

D O I：

10.1016/0308-8146(90)90098-O

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effects of pH and polyphosphate blends (PB) on the physico-chemical properties of buffalo meat and patties were studied. Minced buffalo meat was blended with 2% sodium chloride (NaCl) and the pH of the meat was increased with 0·5N sodium hydroxide (NaOH) to the pH of the meat containing 2% NacL and 0·5% PB. Increasing the pH by NaOH incorporation significantly improved (P < 0·01) the water-holding capacity (WHC), emulsifying capacity (EC), emulsion stability (ES) and yield of patties and decreased (P < 0·01) cooking loss of meat and shrinkage of patties as compared to controls. Addition of PB improved (P < 0·05) EC, increased (P < 0·01) ES and yield of patties and reduced (P < 0·01) cooking loss and shrinkage of patties as compared to the NaOH-treated meat, which had higher (P < 0·05) WHC. © 1990.

引用

页码：149 / 154

页数：6

共 18 条

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ANJANEYULU ASR, 1988, THESIS INDIAN VET RE

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