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Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis
Nebojsa Perisic1, Nils Kristian Afseth, Ragni Ofstad
1Nofima AS, Osloveien 1, N-1430 Aas, Norway; Institute of Mathematical Sciences and Technology, Norwegian University of Life Sciences, PO Box 5003, 1432 Aas, Norway. nebojsa.perisic@nofima.no
Meat Science
|June 26, 2013
Summary
Magnesium sulfate (MgSO4) enhanced bovine meat
Area of Science:
- Food Science
- Meat Science
- Protein Chemistry
Background:
- Understanding salt effects on meat quality is crucial for food processing.
- Myofibrillar proteins are key determinants of meat texture and water-holding capacity.
- Marinades commonly use salts like NaCl, KCl, and MgSO4 to modify meat properties.
Purpose of the Study:
- To investigate the impact of NaCl, KCl, and MgSO4 on bovine meat.
- To analyze effects on protein secondary structure, water interactions, and sensory attributes.
- To correlate spectroscopic data with functional and sensory outcomes.
Main Methods:
- Fourier-transform infrared (FTIR) and near-infrared (NIR) spectroscopy.
- Chemometric analysis (CPCA) for spectroscopic data integration.
- Water-holding capacity (WHC) measurements, cooking loss, and sensory analysis.
Main Results:
- MgSO4 increased alpha-helix content and protein-water hydrogen bonding, enhancing WHC.
- KCl decreased WHC, correlating with reduced protein-water hydrogen bonding.
- Sensory analysis indicated MgSO4 is acceptable only up to one-third of the salt mixture.
Conclusions:
- Different salts exert distinct effects on bovine meat protein structure and water interactions.
- MgSO4 shows potential for improving meat WHC through enhanced hydrogen bonding.
- Optimizing salt combinations is essential for acceptable sensory properties in meat products.
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