17G-13 |
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S. B. UNAL, Department of Food Engineering, Mersin Unviersity, Ciftlikkoy, Mersin, 33343, Turkey, F. Erdogdu, Food Engineering Dept., Mersin Univ., Ciftlikkoy-Mersin, 33342, Turkey, and H. I. Ekiz, Department of Food Engineering, Mersin University, Ciftlikkoy, Mersin, 33343, Turkey. Polyphosphates, especially sodium tripolyphosphates (STP) are widely used additives in meat and meat products due to their functional properties. They reduce cook losses and improve textural properties especially by increasing water holding capacity. However, over use of polyphosphates leads to sensory defects and is potential for economic fraud. Since diffusion is effective mechanism for phosphate movement into meats, knowledge of diffusion coefficient (D) at different conditions (STP concentrations and temperatures) may lead to predict the relationship between their action mechanism and aim to use. D-values may also be used to determine the added amount of phosphates in the products. The objective of this research was to determine the D-values of STPs in meats dipped in different STP solutions and examine the temperature effect on D-values. For this, meat samples were dipped in different concentrations of STP solutions (0, 2, 4 and 6%) at different medium temperatures (<18 C and 28-30 C) for 30 min. Then, experimental data obtained by a modified spectrophotometric method was used to determine the D-values of STPs. In D-value determination, a method based on analytical mass transfer solutions with an infinite surface mass transfer coefficient was used. The D-values of STPs were found to change with time, and therefore the average D-values were determined using least squares approximation. The average D-values for 2, 4, and 6% STP solutions were 1.75E-11, 5.55E-11 and 31.8E-11 m2/s at T<18 C, and 8.34E-10, 3.46E-9 and 8.73E-9 m2/s at T=28-30 C. As seen the D-values were found to increase with STP concentration and temperature. The results showed that the temperature significantly affected the D-values. Knowledge of D-value at different conditions led to predict the diffused amount of STPs into meat samples. These findings may also be used for further optimization studies for different industrial applications.
Session 17G, Food Engineering: Physical, chemical and electrical properties
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