Drip loss

Water-holding capacity (WHC). WHC includes the ability of fresh pork to retain water and bind extra water. The higher the WHC, the more valuable the pork will be for use in highly processed products. Drip loss is an ongoing... 

Schafer A, Rosenvold K, Purslow P P, Andersen H J and Henckel P (2002), Physiological and structural events post mortem of importance for drip loss in pork , Meat Sci, 61, 355-366. 

Stoier S, Aaslyng M D, Olsen E V and Henckel P (2001), The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork , Meat Sci, 59, 127-131. 

Vaisey et al. ( ) evaluated the performance of fababean and field pea concentrates as ground beef extenders. Sensory attributes of broiled meat patties containing the protein concentrates were more acceptable to taste panelists when these products were added as texturized flakes than as flour. The extended products had significantly less drip loss than all-meat controls but had softer textures. Texturizing the concentrates by drum-drying and flaking reduced their fat retention properties but produced patties more like the all-beef control. 

I = rate of vegetal drip loss from vegetal storage. 

Basic Protocol 2 Drip Loss of Cooked, Frozen,... 

Drip loss, free drip, or thaw exudate Amount of liquid expelled from a sample without the application of an external force over a specified time interval Drip loss (%) = (drip volume/initial sample weight) x 100 Advantages Simple test requiring little equipment. Commonly used for meat products. Disadvantages Test may take 24 hr to complete. If not controlled, results may be influenced by environmental conditions, such as relative humidity or temperature. Hon ikel (1987)... 

Drip losses, cooking/processing loss, and thaw loss are related to, but different from, expressible moisture. In these measurements, the moisture loss that is measured is the amount lost without the application of any force. Thus, the liquid that is expelled can be collected by carefully pouring off the excess liquid. Placing the food sample in a funnel and collecting the drip in a graduated cylinder is often the easiest way to practically accomplish this task. 

DRIP LOSS OF COOKED, FROZEN, OR OTHERWISE PROCESSED FOODS... 

Drip loss is used to measure the natural loss of moisture by a food material. The sample needs to be weighed before and after the drip is removed. The time allowed for drip must be standardized. Alternatively, a graduated cylinder can be used to collect the liquid. Generally, a funnel is used to hold the sample. 

Calculate drip loss (%) = x 100, where VD is drip volume and Vfs is the initial weight of the sample. 

To determine the percentage of the total available moisture lost, first determine the moisture in the initial sample (unitai.i). Then calculate the percentage of the total available moisture lost by dividing the percent drip loss by the total percent moisture content of the sample. 

Drip loss, cook loss, and thaw loss... 

Cooked foods, drip loss measurement, 319, 321 -322 Coomassie blue... 

DNPH. see 2,4-Dinitrophenylhydrazine DOPA, conversion of, 395 Dough, washing, starch isolation, 675-676 DPH. see 1,6-Diphenyl-1,3,5-hexatriene Drip loss in solid foods, 319, 321-322. see also Water retention Droplet concentration in emulsions, 516, 594-596... 

Primary antibodies, see Antibodies Proanthocyanidins. see also Polyphenolics Probes, in immunoblotting avidin-biotin-coupled antibodies, 209-210 directly conjugated antibodies, 207-209 Probe spectrofluorometry, determining protein hydrophobicity, 301 -304 ProBlot membranes, electroblot and elution of proteins, 189-190, 193-197 Processed solid foods, drip loss... 

Tetramethylguanidine (TMG), 437, 442-443, 445-446 Thaw drip loss in solid foods, 319,... 

The main consequence is an increased amount of water (liquid) released as drip loss. Important muscle nutrients such as free amino acids, vitamins and minerals are solubilised in the water released from muscle and partly lost in the drip. This has an important effect on the final quality (Toldra and Reig, 2006). 

JENSEN C, FLENSTED-JENSEN M, SKIBSTED L H and BERTELSEN G (1998), Effects of rape seed oil, copper(B) snlphate and vitamin E on drip loss, colonr and lipid oxidation of chilled poik chops packed in atmospheric air or in a high... 

---