Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats

Erdogdu S. B., ERDOĞDU F., Ekiz H. I.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.30, sa.6, ss.685-700, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30 Sayı: 6
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1111/j.1745-4530.2007.00139.x
  • Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.685-700
  • Ankara Üniversitesi Adresli: Hayır

Özet

Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs.