Abstract
Cooked loaves from ground cod were prepared with added sodium and chloride salts at various ionic strengths (0–510 mM). The cooked loaves were evaluated for binding strength by a descriptive texture panel and by an objective relaxation test. Expressible moisture and water binding potential measurements were performed on uncooked samples. The results suggest that heat initiated binding in addition to being affected by ionic strength is also affected by the specific ion. The measurement of binding score by the texture panel and the relaxation test had a high correlation. The results of both binding measurements were inversely correlated with expressible moistures of the uncooked samples. Calcium chloride and magnesium chloride resulted in very poor binding, and increased concentration caused little change in expressible moisture. The water binding potential did not seem to correlate with the texture panel, EM or relaxation test.
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