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Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods.

Author(s) : ZHU S., LE BAIL A., RAMASWAMY H. S., et al.

Type of article: Article

Summary

Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster freezing, liquid immersion freezing, and pressure-shift freezing (100-200 MPa). Sample internal temperature and phase transformations were monitored at centre, midway, and surface locations. Air blaster freezing and liquid immersion freezing resulted in large irregular ice crystals, causing serious muscle structure deformation. Pressure-shift freezing ice crystals were generally small and regular, but differed along the radial direction. Near the surface, there were many fine and regular intracellular ice crystals with well-preserved muscle tissue. From midway to the center, ice crystals were larger in size and located extracellularly. Ice crystal formation was affected by supercooling during/after depressurisation and subsequent freezing.

Details

  • Original title: Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods.
  • Record ID : 2004-2881
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 4
  • Publication date: 2004/05
  • Document available for consultation in the library of the IIR headquarters only.

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