"puolonne" - 1 õppematerjal

Liha töötlemine

Sodium chloride (NaCl) is involved in water 1988). Without salt, there is a maximum at holding, firmness, taste, and flavor, as well as pH 3.0, a minimum (the average isoelectric the microbiological safety of meat products point of meat proteins) at pH 5.0, and from (Puolanne et al. 2001). NaCl usually ranges there a constant increase within the physio- from 0% in salt-free products to 4% in steril- logical pH range (Rusunen and Puolonne ized products. In meat processing, typically 2005). Due to the selective binding of ions, 2%–3% salt is incorporated in the product salts move the isoelectric point. In cooked formulation (Claus et al. 1994). Sodium pork and beef sausages, approximately the chloride increases water binding in meat lin- same water holding as with 2.5% NaCl in pH early from 0 to 0.8–1.0 ionic strengths in 5.7 can be reached with 1.5% NaCl in pH 6.1