"pietrasik" - 1 õppematerjal

Liha töötlemine

the filament. Moreover, sodium ions are the intensity of the characteristic flavor pulled very close to the filament surfaces by decreases (Ruusunen and Puolanne 2005). the proteins’ electrical forces. This increases The functionality of the traditional myosin osmotic pressure within the myofibrils, heat-set matrix may be limited due to low causing the filament lattice to swell. The ionic strength (Pietrasik and Li-Chan 2002). factors inhibiting the unlimited swelling are This can lead to a decrease in textural char- the actomyosin cross-bridges between the acteristics: low-salt batters produce gels that filaments and Z-lines. In sausage meat, the are less hard and chewy, and they have poorer sarcomere alteration depends on the interac- binding properties than gels produced with tion of the ionic strength with the processing higher salt (Pietrasik and Li-Chan 2002).