| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792417 | Meat Science | 2013 | 4 Pages |
The study investigated the water-holding (WH) in meat in the pH-NaCl (ionic strength) combinations that prevail in dry sausages during fermentation and drying. WH in raw beef homogenates, with 230% added water, was determined by centrifugation at pH values of 5.47-4.60, and ionic strengths (μ) 0.50-1.50. The minimum WH in relation to pH was at pH 4.8, but at higher pH values, the WH optimum was at 1.0-1.5 μ; at lower pH-values (< 5.0) the optimum was more pronounced at 1.0 μ. The WH reducing effect by pH decrease was stronger than the effect of μ. At lower pH values, the relative effect of μ on WH was higher compared to that of pH than at higher pH values. The pH-salt combinations prevailing in fermented sausage in the beginning of the ripening produced a high WH, which decreased, first with pH decrease and then in the last period of ripening mainly due to the increase of ionic strength.
⺠The water-holding (WH) minimum is at pH 4.8 in fermented sausages. ⺠The optimal WH is at ionic strengths of > 1.0 at high and at 1.0 at low pHs. ⺠WH lowers at start more by the pH fall than the increase of ionic strength.
