Turkish Journal of Veterinary and Animal Sciences

Turkish Journal of Veterinary and Animal Sciences

The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef

Yazarlar: Nesimi AKTAŞ, Muhammet İrfan AKSU, Mükerrem KAYA

Cilt 27 , Sayı 5 , 2003 , Sayfalar 1207 - 1211

Konular:-

Anahtar Kelimeler:Beef,Marination,Tenderness,Bound water,Differential scanning calorimetry

Özet: Longissimus dorsi muscle obtained from beef carcasses was used in this study. Meat cores 2.54 cm in diameter were marinated in 0.34, 0.68 and 1.02 M sodium chloride (NaCl) and 0.05, 0.1 and 0.15 M calcium chloride (CaCl2) solutions at 5 °C for 72 h. Warner Bratzler Shear (WBS) values were significantly different between samples. The samples marinated with CaCl2 held less water than those marinated in NaCl. Cooking losses were lower in the control samples than in the marinated samples. Differential scanning calorimetry was employed to determine the amount of bound water in the meat samples. The latent heat of melting (DHm) and bound water were found to be a function of moisture content.

ATIFLAR
Atıf Yapan Eserler
Henüz Atıf Yapılmamıştır
KAYNAK GÖSTER
BibTex
KOPYALA
@article{2003, title={The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef}, volume={27}, number={5}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Nesimi AKTAŞ,Muhammet İrfan AKSU,Mükerrem KAYA}, year={2003}, pages={1207–1211} }
APA
KOPYALA
Nesimi AKTAŞ,Muhammet İrfan AKSU,Mükerrem KAYA. (2003). The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef (Vol. 27, pp. 1207–1211). Vol. 27, pp. 1207–1211. Turkish Journal of Veterinary and Animal Sciences.
MLA
KOPYALA
Nesimi AKTAŞ,Muhammet İrfan AKSU,Mükerrem KAYA. The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef. no. 5, Turkish Journal of Veterinary and Animal Sciences, 2003, pp. 1207–11.
Atıf Görüntüle
PDF Görüntüle
Kaynak Görüntüle
Paylaş
Dergi Bilgileri