Effects of phosphates and salt in ground raw and cooked farmed cod (Gadus morhua) muscle studied by the water holding capacity (WHC), and supported by 31P-NMR measurements

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Johnsen, S O ^a   Jorgensen K B ^b   Birkeland, S ^a   Skipnes, D ^a   Skara T ^a  

^a Norconserv AS   (Norway)

^b UNIVERSITY OF STAVANGER   (Norway)

Author keywords

Cod; Phosphate stability; Salt; Water holding capacity; WHC

Indexed keywords

BRINE; INORGANIC SALT; PHOSPHATE; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; ATLANTIC COD; FOOD HANDLING; HEAT; MEAT; METHODOLOGY; MUSCLE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH;

ANIMALS; FOOD HANDLING; GADUS MORHUA; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MAGNETIC RESONANCE SPECTROSCOPY; MEAT; MUSCLES; PHOSPHATES; SALTS; SODIUM CHLORIDE; WATER;

GADUS MORHUA;

EID: 64049108689     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01086.x     Document Type: Article

References (55)

1. Aitken A, Connell JJ. 1979. Fish (Effects of heating of foodstuffs). In : Priestley RJ, editor. Effects of heating of foodstuffs. Essex, U.K. : Barking. p 219 54.
2. 31P N.n.m.r. Studies of the hydrolysis of added phosphates in chicken meat. J Sci Food Agric 40 : 283 91.
3. 31P-NMR spectroscopic study. Magn Reson Imaging 19 : 993 1000.
4. Bertram HC, Engelsen SB, Busk H, Karlsson AH, Andersen HJ. 2004a. Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN-gene. Meat Sci 66 : 437 46.
5. Bertram HC, Kristensen H, Andersen HJ. 2004b. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment - a low-field NMR study. Meat Sci 68 : 249 56.
6. 31P-NMR studies in a 4.7 T MR scanner with an integrated swim tunnel. Concept Magn Reson B 33B : 62 73.
7. Bonilla AC, Sveinsdottir K, Martinsdottir E. 2007. Development of quality index method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control 18 : 352 8.
8. Borch E, Lycken L. 2007. Influence of long-chain polyphosphate and heat-treatment on Clostridium cochlearium and Clostridium sporogeneses isolated from processed cheese spread. J Food Prot 70 : 744 7.
9. Børresen T. 1980. Nyutviklet metode for bestemmelse av vannbindingsevne og koketap i fiskemuskel. FTFI 1/7/2. Tromsø : FTFI p 26 35.
10. Burt CB, Glonek T, Barany M. 1976. Analysis of phosphate metabolites, the intracellular pH, and the state of adenosine triphosphate in intact muscle by phosphorus nuclear magnetic resonance. J Biol Chem 251 : 2584 91.
11. Cui H, Cai F, Xu Q. 2000. Determination of tripolyphosphate in frozen cod and scallop adductor by ion chromatography. J Chromatogr A 884 : 89 92.
12. 31P-FTNMR spectroscopy. J Food Technol 14 : 193 7.
13. Ellinger RH. 1972a. Phosphates as food ingredients. Boca Raton, Fla. : CRC Press.
14. Ellinger RH. 1972b. Phosphates in food processing. In : Furia T, editor. Handbook of food additives. Boca Raton, Fla. : CRC Press p 617 780.
15. Esaiassen M, Østli J, Elvevoll EO, Joensen S, Prytz K, Richardsen R. 2004. Brining of cod fillets: influence on sensory properties and consumers' liking. Food Qual Pref 15 : 421 8.
16. Esaiassen M, Østli J, Joensen S, Prytz K, Olsen JV, Carlehog M, Elvevoll EO, Richardsen R. 2005. Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking. LWT-Food Sci Technol 38 : 641 9.
17. European Parliament and Council. 2006. Directive nr 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners - amended by M1-M7. EU.
18. Gard DR, Burgin JC, Gard JK. 1992. Quantitative analysis of short-chain phosphates by Phosphorus-31 nuclear magnetic resonance and interlaboratory comparison with infrared and chromatographic methods. Anal Chem 64 : 557 61.
19. Gibson DM, Murray CK. 1973. Polyphosphates and fish: some chemical studies. J Food Technol 8 : 197 204.
20. Hamm R. 1986. Functional properties of myofibrillar system and their measurement. New York : Academic Press. 199 p.
21. Jauregui CA, Regenstein JM, Baker RC. 1981. A simple centrifugal method for measuring expressible moisture, a water binding property of muscle foods. J Food Sci 46 : 1271 73.
22. Larsen R, Elvevoll EO. 2008. Water uptake, drip losses and retention of free amino acids and minerals in cod (Gadus morhua) fillet immersed in NaCl or KCl. Food Chem 107 : 369 76.
23. Leistner L. 1995. Principles and applications of hurdle technology. In : Gould GW, editor. New methods of food preservation. London, U.K. : Blackie Academic & Professional. p 1 21.
24. Leistner L. 2000. Basic aspects of food preservation by hurdle technology. Int J Food Microbiol 55 : 181 6.
25. Li R, Kerr WL, Toledo RT, Teng Q. 2001. P-31 NMR analysis of chicken breasts meat vacuum tumbled with NaCl and various phosphates. J Food Agric 81 : 576 82.
26. Li W, Bowers JA, Craig JA, Perng SK. 1993. Sodium tripolyphosphate stability and effect in ground turkey Meat. J Food Sci 58 : 501 4.
27. Love RM. 1979. The post-mortem pH of cod and haddock muscle and its seasonal variation. J Sci Food Agric 30 : 433 8.
28. MacCallum WA, Idler DR, Odense PH, Lauder JT, Chalker DA. 1964. Polyphosphate treatment of frozen cod. 3. Taste panel evaluation, chemical assessment and thaw-drip in once-frozen Newfoundland trap-caught cod. J Fish Res 21 : 1397 403.
29. Martinez-Alvarez O, Gomez-Guillen MC. 2006. Effect of brine salting at different pHs on the functional properties of cod muscle proteins after subsequent dry salting. Food Chem 94 : 123 9.
30. Nissen H, Rosnes JT, Brendehaug JT, Kleiberg GH. 2002. Safety evaluation of sous vide-processed ready meals. Lett Appl Microbiol 35 : 433 8.
31. NMKL, 23. 1991. Moisture and ash, gravimetric determination in meat and meat products. Espo, Finland : Nordic committee on food analysis. 23[UDC 637.5]. p 1 4.
32. Ofstad R, Kidman S, Myklebust R, Hermansson AM. 1993. Liquid holding capacity and structural-changes during heating of fish muscle - cod (Gadus morhua) and salmon (Salmo salar). Food Struct 12 : 163 74.
33. Ofstad R, Egelandsdal B, Kidman S, Myklebust R, Olsen RL, Hermansson AM. 1996. Liquid loss as affected by post mortem ultrastructural changes in fish muscle: cod (Gadus morhua L) and salmon (Salmo salar). J Sci Food Agric 71 : 301 12.
34. Olsson GB. 2003. Water-holding capacity and quality - studies on Atlantic halibut (Hippoglossus hippoglossus) muscle PhD thesis Univ. of Tromsø, Inst. of Marine Biotechnology, Tromsø, Norway. 104 p.
35. Olsson GB, Olsen RL, Carlehog M, Ofstad R. 2003. Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus). Aquaculture 217 : 191 205.
36. Parsons N, Knight P. 1990. Origin of variable extraction of myosin from myofibrils treated with salt and pyrophosphate. J Sci Food Agric 51 : 71 90.
37. Regenstein JM, Gorimar TS, Sherbon JW. 1979. Measuring the water holding capacity of natural actomyosin from chicken breast muscle in the presence of polyphosphates and divalen cations. J Food Biochem 4 : 205 11.
38. Rosenlund G, Skretting M. 2006. Worldwide status and perspective on gadoid culture. ICES J Mar Sci 63 : 194 7.
39. Sartoris FJ, Bock C, Serendero I, Lannig G, Portner HO. 2003. Temperature-dependent changes in energy metabolism, intracellular pH and blood oxygen tension in the Atlantic cod. J Fish Biol 62 : 1239 53.
40. Skåra T, Rosnes JT, Sivertsvik M. 2002. Safe and sound: minimally processed fish products. Food Technol Int 2 : 75 76.
41. Skipnes D, Vilhelmsen F. 2006. Anordning og fremgangsmåte for analyse av næringsmiddel ved hjelp av en prøvekopp. 20050910[NO 321375], 1-16. 2-5-2006. Norway.
42. Skipnes D, Østby ML, Hendrickx ME. 2007. A method for characterising cook loss and water holding capacity in heated cod (Gadus morhua) muscle. J Food Eng 80 : 1078 85.
43. Skipnes D, van der Plancken I, Van Loey A, Hendrickx M. 2008. Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua). J Food Eng 85 : 51 8.
44. Suàrez VB, Frison L, Basilico MZD, Rivera M, Reinheimer JA. 2005. Inhibitory activity of phosphates on mold isolated from food and food processing plants. J Food Prot 68 : 2475 9.
45. Suàrez VB, Capra ML, Rivera M, Reinheimer JA. 2007. Inactivation of calcium-dependent lactic acid bacteria phages by phosphates. J Food Prot 70 : 1518 22.
46. Sutton AH. 1973. The hydrolysis of sodium triphosphate in cod and beef muscle. J Food Technol 8 : 185 95.
47. Sveinsdottir K, Martinsdottir E, Hyldig G, Jörgensen B, Kristbergsson K. 2002. Application of quality index method (QIM) scheme in shelf-life study of farmed Atlantic salmon (Salmo salar). J Food Sci 67 : 1570 9.
48. Tanikawa E, Akiba M, Shitamori A. 1963. Cold storage of cod fillets treated with polyphosphates. Food Technol 17 : 1425 64.
49. Thorarinsdottir KA, Arason S, Geirsdottir M, Bogason SG, Kristbergsson K. 2002. Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chem 77 : 377 85.
50. Trout GT, Schmidt GR. 1987. The effect of cooking temperature on the functional properties of beef proteins: the role of ionic strength, pH and pyrophosphate. Meat Sci 20 : 129 47.
51. 31P NMR study. J Biol Chem 265 : 914 23.
52. Varmbo G, Skåra T, Olsen SO. 2001. Modelling of water holding capacity (WHC) in ground Atlantic salmon (Salmo Salar), as affected by heat, pH and salt content. In : Gudjonsson A, Niclasen O, editors. Proceedings of the 30th WEFTA Plenary Meeting. Torshamn, Føroya Frodskaparfelag : Annales Societatis Scientarium Færoensis. p 137 44.
53. Weinberg ZG, Regenstein JM, Baker RC. 1984. Effects of different salts on water retention and heat initiated binding properties of comminuted cod muscle. J Food Biochem 8 : 215 27.
54. Woyewoda AD, Bligh BG. 1986. Effect of phosphate blends on stability of cod fillets in frozen storage. J Food Sci 51 : 932 5.
55. Xiong YL. 2005. Role of myofibrillar proteins in water-binding in brine-enhanced meats. Food Res Int 38 : 281 7.