Liha töötlemine
On denaturation with salt
to 6.5/8% from 32/33% without salt; salt, and heat, the native structure changes differ-
water, and fat (experiment G) reduces it ently, as shown in Figure 6.7. The heat
further to 2% of total water loss. The fat enhances the hydrophobic bonds of protein
cookout is also reduced by salt. side chains, and the proteins become insolu-
In conclusion: mincing (comminuting) ble or shrink. With salt, the denaturation
enhances the water-binding slightly; addition leads to a different structure, where the
of salt reduces the cookout considerably even hydrophobicity is also enhanced (Fig. 6.7,
if water is added. The comminuting of addi- right side), due to the weakening of ionic
annaabi.ee 
