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.
Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 63, Issue 6, pages 945–950, November 1998
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
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 9/30/97; revised 5/11/98; accepted 9/2/98
- divalent salts;
- cook yield;
- gel ultra-structure;
- beef batters
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.