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A DSC study of the thermal properties of dry-cured ham.

Number: pap. 183

Author(s) : TOLSTOREBROV I., BANTLE M., EIKEVIK T. M.

Summary

The differential scanning calorimetry (DSC) study of a dry-cured ham revealed two thermal phase transition events in dry-cured ham: the freezing of the moisture and the glass transition. The freezing point of dry-cured ham was found to be in the range between –12.5 and –14.4°C. Thus the storing temperature of the product can be decreased to –10.0 for shelf-life extension without ice formation. The inflection point of the glass transition of the salted meat and the dry-cured ham was lower when compared with fresh pork (–85.0 vs –71.0°C). The amount of unfreezable water was also higher (22.0 % vs 6.8 %), which was explained by salting and ripening processes. The application of a new DSC Tzero technology helped to define the heat capacity of the product in the temperature range from –10.0 to +20.0°C, which can reduce the error of the heat loads calculation.

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Pages: 8 p.

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Details

  • Original title: A DSC study of the thermal properties of dry-cured ham.
  • Record ID : 30012112
  • Languages: English
  • Source: 3rd IIR International Conference on Sustainability and the Cold Chain. Proceedings: London, UK, June 23-25, 2014
  • Publication date: 2014/06/23

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