Formulation protocol and dicationic salts affect protein functionality of model system beef batters
2000
Pigott, R.S. | Kenney, P.B. | Slider, S. | Head, M.K.
The objective of this study was to determine if addition, and order of addition, of CaCl2 and MgCl2 affected protein functionality of lean beef preblends. Four treatments were applied to non-preblended (NPB) batters prior to thermal processing. Six treatments were applied to preblended (PB) batters 12 h prior to thermal processing. All treatments contained 2% NaCl. Dicationic salts decreased raw pH in NPB and PB batters, while cooked pH was unaffected. Magnesium chloride in NPB and CaCl2 + MgCl2 in PB batters resulted in the highest total soluble protein (TSP). Calcium chloride + MgCl2 in NPB batters resulted in firmer gels compared to the control. Magnesium chloride, in both NPB and PB, caused the greatest increase in soluble myosin, and preblending decreased myosin solubility.
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