ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of 15 inorganic salts on the tenderness of spent hen muscle were examined. Addition of salts at in-muscle ionic strengths of μ= 0.125, 0.25, and 0.50 equalized charges, enabling examination of specific ion effects. Criteria measured included water holding capacity, yield, moisture, and shear. Lithium, magnesium, and sodium salts were the most effective for increasing tenderness. Calcium salts decreased tenderness. Overall ranking for tenderizing effects of anions was Cl−1 〉 Br−1 〉 I−1 〉 F−1, and for cations Li+1= Na+1= Mg+2 〉 K+1 〉 Ca+2. There were no differences in tenderness among ionic strengths, μ= 0.25 or 0.50. Similar tenderness effects were observed at μ= 0.125. Previously frozen samples were significantly affected by treatments, while unfrozen samples showed no effect due to treatment.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb03780.x
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