Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride

Abstract

ABSTRACT Effects of 0.05% CaCl 2 , MgCl 2 , or ZnCl 2 , with or without 0.4% sodium tripolyphosphate (STPP), were investigated in high fat (HF; 30% fat) or low fat (LF; 10% fat) model beef batters. Cook yield (CY), texture, and gel ultrastructure were evaluated. With STPP, CaCl 2 increased CY, and in the absence of STPP, ZnCl 2 decreased CY and cohesiveness (p<0.05). Low‐fat, ZnCl 2 ‐treated batters without STPP had the lowest (p<0.05) hardness. Addition of STPP resulted in a homogeneous matrix in HF batters. In MgCl 2 ‐treated HF batters, protein film surrounding fat globules had greater integrity than control, CaCl 2 or ZnCl 2 treatments. In ZnCl 2 ‐treated HF batters (without STPP) a protein sheet was present without evidence of film encased droplets. Low‐fat batters with STPP had finer, more porous networks than those without STPP.