Chemical equilibrium of minced turkey meat in organic acid solutions

Goli Thierry, Abi Nakhoul Pierre, Zakhia-Rozis Nadine, Trystram Gilles, Bohuon Philippe. 2007. Chemical equilibrium of minced turkey meat in organic acid solutions. Meat Science, 75 : 308-324.

Résumé : The distribution of acid (HA), anions (A-), free protons (H3O+) and bound protons (Hb), in homogenized turkey meat was evaluated at various meat/water mass ratios of (1/4-1/10) during titration with acetic acid (0.25 N) or lactic acid (0.2 N). Hb concentration was determined by titration with hydrochloric acid (0.075 N) and a correlation for [Hb] = f(pH) was proposed. A procedure was used to calculate the fractions of the various species in equilibrium, starting from an initial acid concentration in a meat/water system and assuming the accuracy of the pKa value of the pure weak acids despite the chemical complexity of meat. Calculated results were in very good agreement (±0.15) with experimental pH values, whatever the acid, meat batch or meat/water mass ratios used. Less than 1% of the total protons were free (H3O+) and determined the meat pH.© 2006 Elsevier Ltd All rights reserved.

Mots-clés Agrovoc : dindon, acide acétique, acide lactique, équilibre acidobasique, capacité tampon, marinage, Immersion, acide organique, viande hachée

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

• Goli Thierry, CIRAD-FLHOR-UPR Qualité des aliments (FRA)
• Abi Nakhoul Pierre, CIRAD-FLHOR-UPR Qualité des aliments (FRA)
• Zakhia-Rozis Nadine, CIRAD-AMIS-UMR IATE (FRA)
• Trystram Gilles, ENSIA (FRA)
• Bohuon Philippe, CIRAD-FLHOR-UPR Qualité des aliments (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/535180/)

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