Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature

The loss of liquid in salmon muscle comminuted with salt was studied as a function of pH and heating temperature. A factorial experiment was designed to compare the effects of; the raw material, NaCl concentration, pH, degree of comminution and heating temperature in order to evaluate both main effects and interaction effects. The liquid-holding capacity was measured by a low speed centrifugation net test. The changes in microstructure in the samples were investigated by light microscopy using fat- and protein-staining techniques. The heating temperature, pH, NaCl concentration, variation of raw material and degree of comminution influenced liquid loss according to a second-order interaction linear model. The interaction effect between low pH, low salt concentration and high temperature was strongest. Addition of salt extracted the myofibrillar proteins and resulted in a homogeneous protein matrix with few intact fibres and uniformly dispersed fat droplets. Liquid loss was closely related to the microstructure of the comminutions. When heated above 30 °C, enlarged pores and gaps, some of them forming channels, occurred in the protein matrix. In comminutions prepared with a low salt concentration and/or a low pH the more frequent presence of pores and gaps enhanced the liquid loss. © 1995 Academic Press Limited.

Ingår i:Lebensmittel-Wissenschaft + Technologie28:3, s. 329-3390023-64381096-1127

Av författaren/redakt...: Ofstad, R.; Kidman, Siw; Myklebust, R.; Olsen, R.L.; Hermansson, Ann- ...

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