THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE
The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, catio...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
REGENSTEIN, JOE M. [verfasserIn] JAUREGUI, CARLOS A. [verfasserIn] BAKER, ROBERT C. [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|
| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1984 |
|---|
| Umfang: |
Online-Ressource |
|---|
| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food biochemistry - Oxford [u.a.] : Wiley-Blackwell, 1977, 8(1984), 2, Seite 0 |
| Übergeordnetes Werk: |
volume:8 ; year:1984 ; number:2 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1111/j.1745-4514.1984.tb00320.x |
|---|
| Katalog-ID: |
NLEJ240577493 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLEJ240577493 | ||
| 003 | DE-627 | ||
| 005 | 20210707114017.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 120426s1984 xx |||||o 00| ||und c | ||
| 024 | 7 | |a 10.1111/j.1745-4514.1984.tb00320.x |2 doi | |
| 035 | |a (DE-627)NLEJ240577493 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 100 | 1 | |a REGENSTEIN, JOE M. |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE |
| 264 | 1 | |a Oxford, UK |b Blackwell Publishing Ltd |c 1984 | |
| 300 | |a Online-Ressource | ||
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care. | ||
| 533 | |d 2007 |f Blackwell Publishing Journal Backfiles 1879-2005 |7 |2007|||||||||| | ||
| 700 | 1 | |a JAUREGUI, CARLOS A. |e verfasserin |4 aut | |
| 700 | 1 | |a BAKER, ROBERT C. |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i In |t Journal of food biochemistry |d Oxford [u.a.] : Wiley-Blackwell, 1977 |g 8(1984), 2, Seite 0 |h Online-Ressource |w (DE-627)NLEJ243927037 |w (DE-600)2174913-9 |x 1745-4514 |7 nnns |
| 773 | 1 | 8 | |g volume:8 |g year:1984 |g number:2 |g pages:0 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1111/j.1745-4514.1984.tb00320.x |q text/html |x Verlag |z Deutschlandweit zugänglich |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a ZDB-1-DJB | ||
| 912 | |a GBV_NL_ARTICLE | ||
| 951 | |a AR | ||
| 952 | |d 8 |j 1984 |e 2 |h 0 | ||
| author_variant |
j m r jm jmr c a j ca caj r c b rc rcb |
|---|---|
| matchkey_str |
article:17454514:1984----::hefcopplpopaeadifrnslsnaertninrpr |
| hierarchy_sort_str |
1984 |
| publishDate |
1984 |
| allfields |
10.1111/j.1745-4514.1984.tb00320.x doi (DE-627)NLEJ240577493 DE-627 ger DE-627 rakwb REGENSTEIN, JOE M. verfasserin aut THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE Oxford, UK Blackwell Publishing Ltd 1984 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| JAUREGUI, CARLOS A. verfasserin aut BAKER, ROBERT C. verfasserin aut In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 8(1984), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:8 year:1984 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1984.tb00320.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 8 1984 2 0 |
| spelling |
10.1111/j.1745-4514.1984.tb00320.x doi (DE-627)NLEJ240577493 DE-627 ger DE-627 rakwb REGENSTEIN, JOE M. verfasserin aut THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE Oxford, UK Blackwell Publishing Ltd 1984 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| JAUREGUI, CARLOS A. verfasserin aut BAKER, ROBERT C. verfasserin aut In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 8(1984), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:8 year:1984 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1984.tb00320.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 8 1984 2 0 |
| allfields_unstemmed |
10.1111/j.1745-4514.1984.tb00320.x doi (DE-627)NLEJ240577493 DE-627 ger DE-627 rakwb REGENSTEIN, JOE M. verfasserin aut THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE Oxford, UK Blackwell Publishing Ltd 1984 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| JAUREGUI, CARLOS A. verfasserin aut BAKER, ROBERT C. verfasserin aut In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 8(1984), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:8 year:1984 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1984.tb00320.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 8 1984 2 0 |
| allfieldsGer |
10.1111/j.1745-4514.1984.tb00320.x doi (DE-627)NLEJ240577493 DE-627 ger DE-627 rakwb REGENSTEIN, JOE M. verfasserin aut THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE Oxford, UK Blackwell Publishing Ltd 1984 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| JAUREGUI, CARLOS A. verfasserin aut BAKER, ROBERT C. verfasserin aut In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 8(1984), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:8 year:1984 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1984.tb00320.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 8 1984 2 0 |
| allfieldsSound |
10.1111/j.1745-4514.1984.tb00320.x doi (DE-627)NLEJ240577493 DE-627 ger DE-627 rakwb REGENSTEIN, JOE M. verfasserin aut THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE Oxford, UK Blackwell Publishing Ltd 1984 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| JAUREGUI, CARLOS A. verfasserin aut BAKER, ROBERT C. verfasserin aut In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 8(1984), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:8 year:1984 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1984.tb00320.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 8 1984 2 0 |
| source |
In Journal of food biochemistry 8(1984), 2, Seite 0 volume:8 year:1984 number:2 pages:0 |
| sourceStr |
In Journal of food biochemistry 8(1984), 2, Seite 0 volume:8 year:1984 number:2 pages:0 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| isfreeaccess_bool |
false |
| container_title |
Journal of food biochemistry |
| authorswithroles_txt_mv |
REGENSTEIN, JOE M. @@aut@@ JAUREGUI, CARLOS A. @@aut@@ BAKER, ROBERT C. @@aut@@ |
| publishDateDaySort_date |
1984-01-01T00:00:00Z |
| hierarchy_top_id |
NLEJ243927037 |
| id |
NLEJ240577493 |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240577493</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707114017.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1984 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1745-4514.1984.tb00320.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240577493</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">REGENSTEIN, JOE M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1984</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2007</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2007||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">JAUREGUI, CARLOS A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">BAKER, ROBERT C.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food biochemistry</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1977</subfield><subfield code="g">8(1984), 2, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243927037</subfield><subfield code="w">(DE-600)2174913-9</subfield><subfield code="x">1745-4514</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:8</subfield><subfield code="g">year:1984</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1745-4514.1984.tb00320.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">8</subfield><subfield code="j">1984</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| series2 |
Blackwell Publishing Journal Backfiles 1879-2005 |
| author |
REGENSTEIN, JOE M. |
| spellingShingle |
REGENSTEIN, JOE M. THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE |
| authorStr |
REGENSTEIN, JOE M. |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)NLEJ243927037 |
| format |
electronic Article |
| delete_txt_mv |
keep |
| author_role |
aut aut aut |
| collection |
NL |
| publishPlace |
Oxford, UK |
| remote_str |
true |
| illustrated |
Not Illustrated |
| issn |
1745-4514 |
| topic_title |
THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE |
| publisher |
Blackwell Publishing Ltd |
| publisherStr |
Blackwell Publishing Ltd |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| hierarchy_parent_title |
Journal of food biochemistry |
| hierarchy_parent_id |
NLEJ243927037 |
| hierarchy_top_title |
Journal of food biochemistry |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)NLEJ243927037 (DE-600)2174913-9 |
| title |
THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE |
| ctrlnum |
(DE-627)NLEJ240577493 |
| title_full |
THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE |
| author_sort |
REGENSTEIN, JOE M. |
| journal |
Journal of food biochemistry |
| journalStr |
Journal of food biochemistry |
| isOA_bool |
false |
| recordtype |
marc |
| publishDateSort |
1984 |
| contenttype_str_mv |
zzz |
| container_start_page |
0 |
| author_browse |
REGENSTEIN, JOE M. JAUREGUI, CARLOS A. BAKER, ROBERT C. |
| container_volume |
8 |
| physical |
Online-Ressource |
| format_se |
Elektronische Aufsätze |
| author-letter |
REGENSTEIN, JOE M. |
| doi_str_mv |
10.1111/j.1745-4514.1984.tb00320.x |
| author2-role |
verfasserin |
| title_sort |
the effect of ph, polyphosphates and different salts on water retention properties of ground trout muscle |
| title_auth |
THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE |
| abstract |
The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care. |
| abstractGer |
The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care. |
| abstract_unstemmed |
The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care. |
| collection_details |
GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE |
| container_issue |
2 |
| title_short |
THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE |
| url |
http://dx.doi.org/10.1111/j.1745-4514.1984.tb00320.x |
| remote_bool |
true |
| author2 |
JAUREGUI, CARLOS A. BAKER, ROBERT C. |
| author2Str |
JAUREGUI, CARLOS A. BAKER, ROBERT C. |
| ppnlink |
NLEJ243927037 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| doi_str |
10.1111/j.1745-4514.1984.tb00320.x |
| up_date |
2024-07-06T10:21:54.078Z |
| _version_ |
1803824727671701504 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240577493</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707114017.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1984 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1745-4514.1984.tb00320.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240577493</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">REGENSTEIN, JOE M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1984</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2007</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2007||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">JAUREGUI, CARLOS A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">BAKER, ROBERT C.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food biochemistry</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1977</subfield><subfield code="g">8(1984), 2, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243927037</subfield><subfield code="w">(DE-600)2174913-9</subfield><subfield code="x">1745-4514</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:8</subfield><subfield code="g">year:1984</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1745-4514.1984.tb00320.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">8</subfield><subfield code="j">1984</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| score |
7.4015017 |