Influence of sodium, potassium and magnesium-chloride on thermal-properties of beef muscle

Sara King/ January 22, 1991/ Peer-reviewed Paper/ 0 comments

Sodium, potassium and magnesium chloride, at 1.25, 2.50 and 5.00%, were studied using differential scanning calorimetry. Increasing NaCl resulted in decrease in myosin transition temperature (T₁, first transition) and enthalpy (H₁); both showed significant (P<0.05) linear response. The sarcoplasmic proteins and collagen denaturation temperature (T₂, second transition) increased significantly over the control when 1.25% NaCl was added, but were the same as control when 2.5% and 5.0% were used. Actin denaturation temperature (T₃, third transition) tended to increase when NaCl was added, but enthalpy decreased. Potassium chloride showed similar effects to NaCl on T₁, T₂, H₁ and H₃. Increasing magnesium chloride had much more pronounced effect on decreasing second enthalpy compared to the monovalent salts. At 5% MgCl₂ T₁ increased significantly.

Barbut, S., & Findlay, C. J. (1991). Influence of sodium, potassium and magnesium-chloride on thermal-properties of beef muscle. Journal of Food Science, 56(1), 180-182. http://dx.doi.org/10.1111/j.1365-2621.1991.tb08006.x