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