Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride

  1. R. Nayak1,
  2. P. B. Kenney1,*,
  3. S. Slider1,
  4. M. K. Head2,
  5. J. Killefer1

Article first published online: 20 JUL 2006

DOI: 10.1111/j.1365-2621.1998.tb15829.x

Issue

Journal of Food Science

Journal of Food Science

Volume 63, Issue 6, pages 945–950, November 1998

Additional Information

How to Cite

Nayak, R., Kenney, P. B., Slider, S., Head, M. K. and Killefer, J. (1998), Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride. Journal of Food Science, 63: 945–950. doi: 10.1111/j.1365-2621.1998.tb15829.x

Author Information

  1. 1

    Authors Nayak, Kenney, Slider, and Killefer are with the Div. of Animal & Veterinary Sciences, West Virginia Univ., Morgantown, WV 26506-6108.

  2. 2

    Author Head is with Div. of Family and Consumer Sciences, West Virginia Univ., Morgantown, WV 26506.

* Address inquiries to Dr. P.B. Kenney.

  1. Presented at the 1997 Annual Meeting of the Institute of Food Technologists, Orlando, FL. Scientific Paper No. 2635. This study was funded by Hatch funds (Project No. 365) of the West Virginia University, Agriculture & Forestry Experiment Station, and the West Virginia Beef Industry Council. We thank Cary Johnson, Diane Berry, and Dr. Lyndell Millecchia for support with the scanning electron microscopy.

Publication History

  1. Issue published online: 20 JUL 2006
  2. Article first published online: 20 JUL 2006
  3. Ms received 9/30/97; revised 5/11/98; accepted 9/2/98

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Keywords:

  • divalent salts;
  • cook yield;
  • texture;
  • gel ultra-structure;
  • beef batters

ABSTRACT

Effects of 0.05% CaCl2, MgCl2, or ZnCl2, with or without 0.4% sodium tripolyphosphate (STPP), were investigated in high fat (HF; 30% fat) or low fat (LF; 10% fat) model beef batters. Cook yield (CY), texture, and gel ultrastructure were evaluated. With STPP, CaCl2 increased CY, and in the absence of STPP, ZnCl2 decreased CY and cohesiveness (p<0.05). Low-fat, ZnCl2-treated batters without STPP had the lowest (p<0.05) hardness. Addition of STPP resulted in a homogeneous matrix in HF batters. In MgCl2-treated HF batters, protein film surrounding fat globules had greater integrity than control, CaCl2 or ZnCl2 treatments. In ZnCl2-treated HF batters (without STPP) a protein sheet was present without evidence of film encased droplets. Low-fat batters with STPP had finer, more porous networks than those without STPP.

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