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The Microstructure Of Raw Meat Batters Prepared With Monovalent And Divalent Chloride Salts, Andre Gordon, Shai Barbut
The Microstructure Of Raw Meat Batters Prepared With Monovalent And Divalent Chloride Salts, Andre Gordon, Shai Barbut
Food Structure
Cold stage scanning electron microscopy (cryo-SEM), transmission electron microscopy (TEM) and light microscopy (LM) were used to examine the effect of NaCl (2.5%), MgC12 , CaC12 , KCl, LiCl (calculated ionic strength, IS = 0.43) and 1.5% NaCl (IS = 0.26) on the microstructure of comminuted raw meat batters (fat added) and comminuted meat mixes (no fat added). Cryo-SEM revealed that comminuting the lean meat with different chloride salts resulted in the formation of different types of gel structures. Differences were mainly in gel strand thickness, the degree of interlinking between strands and the size of pores within …
The Role Of The Interfacial Protein Film In Meat Batter Stabilization, A. Gordon, S. Barbut
The Role Of The Interfacial Protein Film In Meat Batter Stabilization, A. Gordon, S. Barbut
Food Structure
The microstructure of meat batters made with equal ionic strengths of NaCl, MgC1 2 , CaCl2 and KCl (IS- 0.43) and a reduced-NaCl batter (IS- 0.43) were examined by scanning and transmission electron microscopy. Micrographs revealed that fat globules with smooth and rough protein coats were present in all treatments. The roughly-coated globules were prevalent in the unstable batters. Pores were observed in the interfacial protein film (IPF) surrounding the globul es and were more prevalent in the globules with rough protein coats. Fat was seen to exude from the pores in both types of globules, Fat globules were shown …