Article ID Journal Published Year Pages File Type
10538522 Food Chemistry 2013 8 Pages PDF
Abstract
► We investigated influence of NaCl, KCl and MgSO4 on structure of beef meat. ► CPCA was used to integrate data from FTIR, Raman and NIR spectroscopy. ► Compared to NaCl, MgSO4 causes increased hydration of meat structural proteins. ► KCl effects are different from those of NaCl. ► Salt cations exert distinct effects on aromatic amino acid residues.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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