The effect of selected phosphate salts on the textural properties of deboned poultry meat batters

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43868660" target="_blank" >RIV/70883521:28110/12:43868660 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of selected phosphate salts on the textural properties of deboned poultry meat batters
Original language description
The use of phospate in meat processing industry has been studied for long time, but few studies focused on the deboned poultry meat (DPM). The effect of selected phosphate salts [monosodium phosphate (MSP), disoium phosphate (DSP), trisodium phosphate (TSP), tetrasodium diphosphate (TSPP), disodium diphosphate (SAPP), sodium triphosphate (STPP), sodium hexametaphosphate (SHMP), tripotasium phosphate (TKP), tetrapotassium diphosphate (TKPP) and potassium triphosphate (KTPP); in concetration of 0.25 % w/w] on the texture properties of DPM and pH-values was observed. Control samples without addition of phosphate were also manufactured. The added phosphates influenced the pH-values of the batters tested. Vaues of pH of the batters with selected phosphatesincreased as follows: TSP, DSP, TSPP, STPP, TKP, TKPP and KTPP. In addition, TSP, TSPP, SHMP, STPP, TKP and TKPP changed hardness value of batters while DSP, STPP and TKP changed cohesiveness value of batters, compared with control sampl
Czech name
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Czech description
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Advances in Environment, Biotechnology and Biomedicine
ISBN
978-1-61804-122-7
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
219-223
Publisher name
WSEAS Press
Place of publication
Praha
Event location
Zlín
Event date
Sep 20, 2012
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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