Effect of salt addition on sous vide cooked whole beef muscles from Argentina.

Sodium chloride (NaCl, 0-1.4%) and sodium tripolyphosphate (STPP, 0-0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55-75°C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and distribution, and micro- and ultra-structure were evaluated. Quadratic surface responses equations were obtained from data (pH, cooking loss and colour parameters) as a function of the salts concentrations and cooking temperature. Both salts - alone or in combination - successfully reduced cooking loss. The best results were obtained for the combinations 0.25%STPP+1.20%NaCl and 0.25%STPP+0.70%NaCl, and temperatures between 60 and 65°C. Under these conditions, cooking loss was reduced close to 0%. pH was only dependent on STPP concentration, with a threshold concentration value of 0.25%. Temperature increment and NaCl addition produced a redness reduction. STPP incorporation recovered partially this parameter in comparison to non-added samples. Microscopy and SDS-PAGE results support the effect of the selected combinations of factors, suggesting that both salts together induced protein solubilization and gelation upon heating.

Effects of denaturation on soy protein-xanthan interactions: comparison of a whipping-rheological and a bubbling method.

The effect of xanthan on foam formation and on physical mechanisms of destabilization involved in the breakdown of foams made from native and denatured soy protein at neutral pH was studied by a bubbling and a whipping-rheological method. Parameters describing foam formation and destabilization by liquid drainage and disproportionation obtained by the two methods showed that the addition of xanthan was accompanied by delayed rates of drainage and disproportionation and reduced foam height decay (collapse). Drainage showed the largest reduction, mainly because of the increased bulk viscosity. In the absence of xanthan, protein denaturation enhanced foam formation and stability against drainage and disproportionation, but increased the collapse of foams. In the presence of xanthan, differences in foam formation and drainage/disproportionation stability between native and denatured soy protein were greatly reduced. However, differences in foam collapse were greatly enhanced. The increased stability of foams in the presence of xanthan could not be explained purely in terms of increased aqueous phase viscosity. More specific interactions of xanthan and soy proteins at the air-water interface influencing the surface rheology, and the protein composition and aggregation, are involved.