Effect of Using  Salts Sodium chloride and Sodium tripoly phosphate on Some Chemical Characteristics and Sensing of Minced Frozen Beef Meat

	Effect of Using Salts Sodium chloride and Sodium tripoly phosphate on Some Chemical Characteristics and Sensing of Minced Frozen Beef Meat
journal of kerbala university
Article 1, Volume 2, Issue 4, 2006, Pages 318-331 PDF (0 K)
Abstract
The present study was conducted to improve some of the quality features in beef meat by applying NaCl salt to it with 0, 1.5 and 3% concentration, and Sodium tripoly phosphate ( STPP) with 0, 0.5, 1, 1.5 and 2% concentration.these treatments were stored individually for 0, 20, 40, 60, 80, 100, 120 and 140 days under )2±18(-ºC After making several chemical, and sensing tests, The following results were obtained: 1- The process of salting meat with NaCl led to increase Free Fatty Acids( FFA) (P<0.05); whereas the use of( STPP) led to delay the degredation and oxidation of meat FFA (P<0.05) the process of freeze-storing increased values of those indicators. 2-The concentration of myoglobin increased (P<0.05) with increasing the concentrations of NaCl and STPP salts. Some decreasing occurred in the concentration of myoglobin during the period of freezing meat. 3- The resutls of electrophoresis myofibril proteins indicated some kinds of degredation in myofibril proteins in low concentrations of salt. The degredation increased with increasing salt concentrations. 4-The results of Sensory evaluation indicated significant improvement (P<0.05) in tenderness, flavor and juiciness of salting and salting meat.The storing process resulted in increasing the tenderness, and flavor and decreasing of meat juiciness.

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