Effect of calcium ions on the solubility of muscular collagen and tenderness of beef meat

被引：2
|
作者：
Ostoja, H [1 ]
Cierach, M [1 ]
机构：
[1] Univ Warmia & Mazury, Fac Food Sci, Dept Meat Technol & Chem, PL-10957 Olsztyn, Poland
来源：
NAHRUNG-FOOD | 2003年 / 47卷 / 06期
关键词：
beef; calcium ions; meat tenderness; musculuar collagen;
D O I：
10.1002/food.200390087
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of the present study was to determine the effect of aqueous solutions of calcium chloride and calcium lactate on the solubility of beef collagen in raw and cooked meat. The content of total collagen, water- and acetic acid-soluble collagen and insoluble collagen was determined in beef samples. Shearing force was measured after heat treatment. It was found that calcium ions had no significant effect on the solubility of muscular collagen. An improvement in beef tenderness (27%-34%) caused by calcium ions did not result from breaking of the native structure of muscular collagen.
引用
收藏
页码：388 / 390
页数：3
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