UNIVERSI
TÄ
TS-
BIBLIOTHEK
P
ADERBORN
Anmelden
Menü
Menü
Start
Hilfe
Blog
Weitere Dienste
Neuerwerbungslisten
Fachsystematik Bücher
Erwerbungsvorschlag
Bestellung aus dem Magazin
Fernleihe
Einstellungen
Sprache
Deutsch
Deutsch
Englisch
Farbschema
Hell
Dunkel
Automatisch
Sie befinden Sich nicht im Netzwerk der Universität Paderborn. Der Zugriff auf elektronische Ressourcen ist
gegebenenfalls
nur via VPN oder Shibboleth (DFN-AAI) möglich.
mehr Informationen...
Universitätsbibliothek
Katalog
Suche
Details
Zur Ergebnisliste
Ergebnis 10 von 31
Datensatz exportieren als...
BibTeX
31P NMR analysis of chicken breast meat vacuum tumbled with NaCl and various phosphates
Journal of the science of food and agriculture, 2001-05, Vol.81 (6), p.576-582
Li, Rongrong
Kerr, William L
Toledo, Romeo T
Teng, Quincy
2001
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
Li, Rongrong
Kerr, William L
Toledo, Romeo T
Teng, Quincy
Titel
31P NMR analysis of chicken breast meat vacuum tumbled with NaCl and various phosphates
Ist Teil von
Journal of the science of food and agriculture, 2001-05, Vol.81 (6), p.576-582
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2001
Quelle
Wiley Online Library Journals Frontfile Complete
Beschreibungen/Notizen
The hydrolysis of several commercially used phosphates was studied in chicken breast meat marinated and tumbled in 70 g kg−1 NaCl and 12 g kg−1 of either disodium pyrophosphate (DSPP), tetrasodium pyrophosphate (TSPP), tetrapotassium pyrophosphate (TKPP), sodium tripolyphosphate (STPP) or glass phosphate. After treatment, intact muscle was ground in the presence of EDTA‐Na2 to prevent further enzymatic breakdown of phosphates. TSPP and TKPP were fully hydrolysed within 1.25 h, STPP within 3.25 h, DSPP within 6 h and glass phosphate within 24 h. DSPP lowered the muscle pH from 5.97 to 5.60, while TSPP and TKPP increased the pH to 6.10 and 6.19 respectively. Based on PP chemical shifts, the pH was found to increase with time. No evidence of tripolyphosphate (TPP) in the STPP‐treated samples was found, suggesting that it had already been hydrolysed to pyrophosphate (PP) or monophosphate (Pi) during treatment. PP hydrolysis occurred at about the same rate as Pi production in STPP‐treated samples. Pi production in meat treated with glass phosphate was relatively slow, indicating a lack of muscle enzymes capable of breaking down long‐chain phosphates. Late production of Pi after depletion of oligophosphate was attributed to hydrolysis of cellular phosphates. © 2001 Society of Chemical Industry
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.846
Titel-ID: cdi_proquest_miscellaneous_26633749
Format
–
Schlagworte
Biological and medical sciences
,
chicken
,
Food industries
,
Fundamental and applied biological sciences. Psychology
,
marinade
,
Meat and meat product industries
,
NMR
Weiterführende Literatur
Empfehlungen zum selben Thema automatisch vorgeschlagen von
bX