Effect of calcium ions on the solubility of muscular collagen and tenderness of beef meat.
The aim of the present study was to determine the effect of aqueous solutions of calcium chloride and calcium lactate on the solubility of beef collagen in raw and cooked meat. The content of total collagen, water- and acetic acid-soluble collagen and insoluble collagen was determined in beef samples. Shearing force was measured after heat treatment. It was found that calcium ions had no significant effect on the solubility of muscular collagen. An improvement in beef tenderness (27%-34%) caused by calcium ions did not result from breaking of the native structure of muscular collagen.
Ostoja
Halina
H
University of Warmia and Mazury, Faculty of Food Science, Department of Meat Technology and Chemistry, Plac Cieszyński 1. PL-10-957 Olsztyn, Poland. ostoja@uwm.edu.pl
Cierach
Marek
M
D000818:Animals; D002118:Calcium / Q000494:pharmacology*; D002122:Calcium Chloride / Q000494:pharmacology; D017610:Calcium Compounds / Q000494:pharmacology; D002417:Cattle; D003094:Collagen / Q000737:chemistry / Q000187:drug effects / Q000378:metabolism*; D005524:Food Technology; D007773:Lactates / Q000494:pharmacology; D008460:Meat / Q000032:analysis / Q000592:standards*; D018482:Muscle, Skeletal / Q000033:anatomy & histology / Q000187:drug effects / Q000378:metabolism; D012995:Solubility / Q000187:drug effects; D013649:Taste
D017610:Calcium Compounds; D007773:Lactates; C110051:calcium lactate; D003094:Collagen; D002122:Calcium Chloride; D002118:Calcium