Document Detail


Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.
MedLine Citation:
PMID:  20474046     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
BACKGROUND: This research aimed to study the effect of phosphate on quality of ready-to-cook spent hen muscle marinated with Tom Yum paste, a famous Thai food made from chilli, lime leaves and garcinia (pH 2.5-2.9). The effects of phosphate treatments (phosphate types, soaking time, and phosphate concentration) on physical characteristics of spent hen muscle in high acid condition were investigated. Quality changes of muscles pretreated with or without phosphate and marinated with Tom Yum paste were determined during storage at 4 degrees C for 30 days.RESULTS: The acidified muscle pretreated with 40 g L(-1) sodium tripolyphosphate for 10 h had the highest marinade absorption, and the lowest cooking loss and shear force among all treatment samples. Microstructures of acidified muscle pretreated with and without sodium tripolyphosphate showed significant swelling with larger fibre diameter. Phosphate pretreatment had no influence on cooking loss, shear force and thiobarbituric acid reactive substance values of Tom Yum marinated muscle during storage. Tom Yum marination with phosphate pretreatment caused a higher increase in psychrophilic bacteria compared to that of marinating without phosphate.CONCLUSION: Phosphate pretreatment could not improve the physical quality of Tom-Yum marinated spent hen muscle and affected the antimicrobial property of Tom-Yum marinade, resulting in a reduction of shelf-life of the marinated muscle from 30 days to 20 days.
Authors:
Pirinya Wongwiwat; Saowakon Wattanachant; Sunisa Siripongvutikorn
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  90     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-05-17     Completed Date:  2010-11-01     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  England    
Other Details:
Languages:  eng     Pagination:  1293-9     Citation Subset:  IM    
Copyright Information:
Copyright (c) 2010 Society of Chemical Industry.
Affiliation:
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand.
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MeSH Terms
Descriptor/Qualifier:
Animals
Bacteria / isolation & purification
Capsicum
Chickens*
Citrus
Cold Temperature
Condiments*
Cookery
Edema
Female
Food Handling / methods*
Food Microbiology*
Food Technology
Garcinia
Meat* / microbiology
Muscle Fibers, Skeletal
Muscle, Skeletal / chemistry,  drug effects*,  microbiology
Polyphosphates / pharmacology*
Refrigeration
Stress, Mechanical
Thiobarbituric Acid Reactive Substances
Chemical
Reg. No./Substance:
0/Polyphosphates; 0/Thiobarbituric Acid Reactive Substances; 10380-08-2/triphosphoric acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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