COMPARISON OF THE EFFECTS OF SODIUM TRI POLY PHOSPHATE, SODIUM HEXA META PHOSPHATE, AND TETRA SODIUM PYROPHOSPHATE ON SOME PHYSICOCHEMICAL CHARACTERISTICS OF CURED BEEF ROUND

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ZAMANI E.; KHANI M.R.; MAHDIKHANI SHADI

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:70 Page(s): 171-181

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Title

COMPARISON OF THE EFFECTS OF SODIUM TRI POLY PHOSPHATE, SODIUM HEXA META PHOSPHATE, AND TETRA SODIUM PYROPHOSPHATE ON SOME PHYSICOCHEMICAL CHARACTERISTICS OF CURED BEEF ROUND

Author(s)

ZAMANI E. | KHANI M.R. | MAHDIKHANI SHADI | Issue Writer Certificate

Keywords

SODIUM TRIPOLYPHOSPHATEQ2

SODIUM HEXAMETAPHOSPHATEQ1

TETRASODIUM PYROPHOSPHATEQ1

BEEF ROUNDQ1

CURINGQ1

Abstract

This study conducted to compare the effects of SODIUM TRIPOLYPHOSPHATE, SODIUM HEXAMETAPHOSPHATE and TETRASODIUM PYROPHOSPHATE on some physico-chemical characteristics of cured BEEF ROUND, before and after cooking. For this purpose, after preparation of round cuts of beef and injection of CURING solution containing 0.5% of the studied phosphate (including SODIUM TRIPOLYPHOSPHATE, TETRASODIUM PYROPHOSPHATE and SODIUM HEXAMETAPHOSPHATE) each one alone or in combination with two types of these phosphates in equal proportions (0.25%+0.25%) were produced in the form of six treatments which followed by ripening, forming and cooking processes and also cured phosphate-free thighs were considered as control. Then, all specimens were stored for 30 days at 4 °C and physicochemical tests (including pH, WHC, texture and cooking loss) conducted before and after cooking in 1, 15 and 30 days of storage time. The results showed that treatments of cured round beef containing SODIUM TRIPOLYPHOSPHATE and TETRASODIUM PYROPHOSPHATE each one alone increased the pH and WHC significantly, both before and after cooking. Moreover, these two samples showed the lowest cooking loss and featured a better texture. But control sample and treatment with SODIUM HEXAMETAPHOSPHATE did not show the desired results in these studied properties, respectively.

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APA: Copy

ZAMANI, E., KHANI, M.R., & MAHDIKHANI, SHADI. (2017). COMPARISON OF THE EFFECTS OF SODIUM TRI POLY PHOSPHATE, SODIUM HEXA META PHOSPHATE, AND TETRA SODIUM PYROPHOSPHATE ON SOME PHYSICOCHEMICAL CHARACTERISTICS OF CURED BEEF ROUND. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(70), 171-181. SID. https://sid.ir/paper/71587/en

Vancouver: Copy

ZAMANI E., KHANI M.R., MAHDIKHANI SHADI. COMPARISON OF THE EFFECTS OF SODIUM TRI POLY PHOSPHATE, SODIUM HEXA META PHOSPHATE, AND TETRA SODIUM PYROPHOSPHATE ON SOME PHYSICOCHEMICAL CHARACTERISTICS OF CURED BEEF ROUND. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(70):171-181. Available from: https://sid.ir/paper/71587/en

IEEE: Copy

E. ZAMANI, M.R. KHANI, and SHADI MAHDIKHANI, “COMPARISON OF THE EFFECTS OF SODIUM TRI POLY PHOSPHATE, SODIUM HEXA META PHOSPHATE, AND TETRA SODIUM PYROPHOSPHATE ON SOME PHYSICOCHEMICAL CHARACTERISTICS OF CURED BEEF ROUND,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 70, pp. 171–181, 2017, [Online]. Available: https://sid.ir/paper/71587/en

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