Johnsen S O, Jørgensen K B, Birkeland S, Skipnes D, Skåra T
Nofima Norconserv AS, P.O. Box 327, N-4002 Stavanger, Norway.
J Food Sci. 2009 Apr;74(3):C211-20. doi: 10.1111/j.1750-3841.2009.01086.x.
A model system consisting of ground farmed cod muscle (80%, w/w) and added brine (20%, w/w) with different content and combinations of salt (0% and 3% in brine) and phosphorus compounds (mono-, di-, tri- and hexametaphosphates; 0% and 3% in brine) was used to simulate industrial brining of muscle foods. Individual phosphorus component concentrations and breakdown as function of time (0, 23 h) were analyzed using (31)P-NMR spectroscopy. The effects of salt and phosphate on water holding capacity (WHC) were measured at similar sampling times, and interrelations between phosphorous components determined by NMR and WHC were established. Addition of salt led to a significant increase (+18%) in WHC, and the combined effect of salt and phosphates was even more pronounced (+29%). The positive effect of triphosphate and salt on WHC was also seen after cooking (+36% in raw and +41% in cooked cod muscle, relative to control), although NMR analysis showed a rapid breakdown of di- and triphosphates.
一个模型系统由养殖鳕鱼的鱼肉（80%，重量/重量）和添加的盐水（20%，重量/重量）组成，盐水含有不同含量和组合的盐（盐水中0%和3%）以及磷化合物（单、二、三、六偏磷酸盐；盐水中0%和3%），用于模拟肌肉类食品的工业腌制过程。使用³¹P-NMR光谱分析了各个磷成分的浓度以及其随时间（0、23小时）的分解情况。在相似的采样时间测量了盐和磷酸盐对保水能力（WHC）的影响，并建立了通过NMR测定的磷成分与WHC之间的相互关系。添加盐导致WHC显著增加（+18%），盐和磷酸盐的联合作用更为明显（+29%）。尽管NMR分析显示二磷酸盐和三磷酸盐迅速分解，但在烹饪后也观察到三磷酸盐和盐对WHC的积极影响（相对于对照，生鳕鱼肌肉中增加36%，熟鳕鱼肌肉中增加41%）。
