کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564552 | 1330941 | 2009 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts](/preview/png/4564552.png)
Instrumental texture characteristics of low-fat, reduced-sodium meat batters formulated with other salts (KCl and MgCl2 or CaCl2) with gellan gum were evaluated. Fat and sodium reduction through incorporation of gellan gum and either of the dicationic salts produced less rigid, more ductile structures. Inclusion of magnesium chloride resulted in better performance, whereas addition of calcium chloride resulted in less desirable properties. The dicationic salts level used probably inhibited the gellan gum thermoreversible properties, affecting its water holding properties. Microstructural differences between the dicationic salt treatments were apparently due to the effect of dicationic salt concentration on myofibrillar protein extraction and solubilization, and gellan gum gelation properties. Use of magnesium chloride in tandem with gellan gum in the studied low-fat, reduced-sodium meat batters effectively compensated for the structural differences caused by fat and sodium reduction.
Journal: LWT - Food Science and Technology - Volume 42, Issue 2, March 2009, Pages 563–569