A response surface investigation of the effects of sodium chloride and tripolyphosphate on the thermal properties of beef muscle

Abstract

A response surface investigation, utilizing a central composite rotatable design, measured the thermal response of beef muscle samples treated with sodium chloride (NaCl, 0·5–2%) and sodium tripolyphosphate (TPP, 0·2–0·6%). Low temperature transitions were reduced in enthalpy and transition temperature by increased salt concentration. Enthalpy was raised by increased TPP levels. Total enthalpy, over the temperature range 45–90°C, demonstrated the strong stabilizing effect of TPP at salt levels below 1%, and the lack of effect of TPP concentrations over 0·5% with salt levels greater than 1·25%. NaCl and TPP concentrations in excess of 1·5 and 0·4%, respectively, show little additional effect on thermal response.