83A-4 |
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J.-S. KIM, Division of Marine Bioscience, Gyeongsang National Univ., Institute of Marine Industry, 445 Inpyoung-Dong, Tongyeong, 650-160, South Korea and J. W. Park, Dept. of Food Science & Technology, Oregon State Univ., OSU Seafood Research Lab., 2001 Marine Dr., Rm. 253, Astoria, OR 97103-3420. Phosphates are natural components of almost all foods and have the ability to modify functional properties, such as water holding capacity, metal sequestering ability, and buffering capacity of comminuted muscle products, dairy products, and noodles. Through blending different polyphosphates at various ratios, these functional properties could be improved. However, limited literature is available. Our objectives were to investigate the biochemical properties of newly developed phosphate blends compared to conventional phosphate and to determine proper applications. Seven phosphate blends were prepared for the OSU Seafood Lab by Budenheim (Frankfurt, Germany): conventional phosphate (CP) (mechanical blends of 50% tetrasodium pyrophosphate (TSPP) and 50% sodium tripolyphosphate (STPP), P1 (chemical blends of 50% TSPP and 50% STPP for faster/higher solubility), P2 (chemical blends of 50% TSPP and 50% STPP for higher viscosity), P3 (mechanical blends of 50% tetrapotassium pyrophosphate and 50% STPP), P4 (mechanical blends of 40% TSPP, 40% STPP, and 20% sodium hexametapolyphosphate (SHMP)), P5 (only long chained SHMP treated with trisodium phosphate; TSP to adjust pH) and P6 (only middle chained SHMP treated with TSP to adjust pH). The biochemical and functional properties were evaluated by measuring solubility, buffering capacity, viscosity, metal sequestering ability, and emulsion property. The structures were also examined by measuring bulk density, and an electron microscope. Buffering capacities of the new blends were either similar (P1 and 2) or inferior (P3, 4, 5, and 6) to CP. Regardless of solution temperature and saline concentration, solubility of the new blends was improved compared to CP. Viscosity and emulsion capacity of P2 were highest, whereas metal sequestering ability was highest in P5. Bulk density and electron microscopy revealed the structures of the new blends were respectively different. Correlations were also found with other biochemical properties. P2 and P5 could be effectively used as functional food additives compared to CP.
Session 83A, Aquatic Food Products: Byproducts, mince and surimi
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