کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564267 | 1330932 | 2008 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of high pressure on moisture and NaCl diffusion into turkey breast
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
High-pressure processing (HPP) affects food component diffusion. This study evaluated pressure (0.1-300 MPa) effect on the diffusion of NaCl and water into turkey breast at 25 °C. NaCl and water diffusion were found to be a function of pressure and holding time. During the pressure come-up-time, diffusion of water and NaCl into the sample was enhanced as compared to control. The diffusion coefficient of moisture infusing out of the sample was found to be a minimum at 150 MPa. The diffusion coefficient of NaCl infusing into the sample was maximum at 150 MPa. Within the range of experimental conditions studied, 150 MPa treatment (up to 15 min holding time) yielded meat samples with minimum hardness, gumminess, and chewiness. Ultrastructure images revealed that 150 MPa treatments caused swelling of myofibrils, disappearance of the M-line, reduced difference in the density of the A-band and I-band and breaking of segments of Z-line. HPP could be a useful technique for the salting of turkey meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 41, Issue 5, June 2008, Pages 836-844
Journal: LWT - Food Science and Technology - Volume 41, Issue 5, June 2008, Pages 836-844
نویسندگان
M.F. VillacÃs, N.K. Rastogi, V.M. Balasubramaniam,