From a dissertation submitted to Academic Faculty of Colorado State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy.
Effect of Phosphates on the Functional Properties of Restructured Beef Rolls: The Role of pH, Ionic Strength, and Phosphate Type
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 51, Issue 6, pages 1416–1423, November 1986
How to Cite
TROUT, G. R. and SCHMIDT, G. R. (1986), Effect of Phosphates on the Functional Properties of Restructured Beef Rolls: The Role of pH, Ionic Strength, and Phosphate Type. Journal of Food Science, 51: 1416–1423. doi: 10.1111/j.1365-2621.1986.tb13824.x
We thank Dr. H. Iyer and Mr. J. ZumBrunnen, CSU Statistical Laboratory for assistance in experimental design and data analysis.
The technical assistance of H.E. Trout is gratefully appreciated.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/4/85; revised 4/2/86; accepted 6/4/86.
Combinations of sodium chloride and five different phosphates were used to study the effect of phosphate type (chain lengths: 1.0–12.8), ionic strength (0.15–0.43), and pH (5.50–6.35) on the binding ability (cook yield and tensile strength) of restructured beef rolls. The results showed that binding ability increased linearly with increasing ionic strength and pH until a maximum value was reached and then plateaued; approximately 80% of the increase in binding ability was due to the increase in ionic strength and pH. Above an ionic strength of 0.15, the polyphosphates (chain length > 1.0) produced synergistic increases in binding ability with increasing ionic strength. The extent of the synergistic effect decreased linearly as the chain length of the phosphate increased.