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首页> 外文期刊>Meat Science >Evolution of pH during immersion of meat protein matrices in acidic marinades
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Evolution of pH during immersion of meat protein matrices in acidic marinades

机译：将肉类蛋白基质浸入酸性腌料中期间pH的变化

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摘要

The pH value is a fundamental datum to be monitored during marination. A method is proposed for calculating the evolution of pH of turkey meat cubes during marination in an acetic acid solution. It is based on measurement of the buffering capacity by acidification using a strong acid. A calculation based on the dissociation equilibrium of acetic acid is used to estimate the mean pH reached, factoring in the acid content of the meat For long marination times, the calculated pH is over-evaluated in relation to the experimental value. This can be explained by the significant loss of buffering substances during immersion. After 6 h of immersion, the matrix's proton binding capacity may be reduced to just 20% of the initial value. Hence to improve the prediction of meat cut pH during marination, it is necessary to factor in the outgoing flow of buffering substances.
机译：pH值是腌制期间要监测的基本数据。提出了一种方法，用于计算在醋酸溶液中腌制过程中火鸡肉块的pH值变化。它基于通过使用强酸酸化的缓冲能力的测量。基于乙酸解离平衡的计算被用来估计平均pH值，其中考虑了肉的酸含量。对于较长的腌制时间，计算出的pH值相对于实验值会被过高评估。这可以通过浸入期间缓冲物质的大量损失来解释。浸入6小时后，基质的质子结合能力可能会降低到初始值的20％。因此，为了改善腌制过程中切肉pH值的预测，必须考虑缓冲物质的流出。

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  • 来源
    《Meat Science》 |2012年第3期|p.618-623|共6页
  • 作者

    T. Goli; P. Bohuon; J. Ricci; A. Collignan;

  • 作者单位

    C1RAD. UMR QualiSud, Food Process Engineering TA B-95/I6, 73, rue JF Breton 34398 Montpellier cedex 5, France;

    Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier cedex 5, France;

    C1RAD. UMR QualiSud, Food Process Engineering TA B-95/I6, 73, rue JF Breton 34398 Montpellier cedex 5, France;

    Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier cedex 5, France;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    acidic marination; meat products; acetic acid; buffering capacity; pH prediction; turkey meat;

    机译：酸性腌制;肉制品;醋酸;缓冲能力;pH值预测;火鸡肉;

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