کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2452080 | 1109705 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Chemical equilibrium of minced turkey meat in organic acid solutions
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The distribution of acid (HA), anions (Aâ), free protons (H3O+) and bound protons (Hb), in homogenized turkey meat was evaluated at various meat/water mass ratios of (1/4-1/10) during titration with acetic acid (0.25 N) or lactic acid (0.2 N). Hb concentration was determined by titration with hydrochloric acid (0.075 N) and a correlation for [Hb] = f(pH) was proposed. A procedure was used to calculate the fractions of the various species in equilibrium, starting from an initial acid concentration in a meat/water system and assuming the accuracy of the pKa value of the pure weak acids despite the chemical complexity of meat. Calculated results were in very good agreement (±0.15) with experimental pH values, whatever the acid, meat batch or meat/water mass ratios used. Less than 1% of the total protons were free (H3O+) and determined the meat pH.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 75, Issue 2, February 2007, Pages 308-314
Journal: Meat Science - Volume 75, Issue 2, February 2007, Pages 308-314
نویسندگان
T. Goli, P. Abi Nakhoul, N. Zakhia-Rozis, G. Trystram, P. Bohuon,