Share

DETERMINATION OF A FUNCTION LINKING WATER ACTIVITY TO THE SALT, SUGAR, PLANT PROTEIN AND GLYCEROL CONTENTS OF COOKED MEAT EMULSIONS OF THE FRANKFURTER TYPE.

DETERMINATION D'UNE FONCTION RELIANT L'ACTIVITE DE L'EAU AUX TENEURS EN SEL, SUCRE, PROTEINES VEGETABLES ET GLYCEROL DES EMULSIONS CUITES A BASE DE VIANDE DE TYPE FRANKFURTERS.

Author(s) : LACROIX C., CASTAIGNE F.

Type of article: Article

Summary

AN EQUATION LINKING WATER ACTIVITY TO SALT (2 TO 5% OF OVERALL MASS), SUGAR (2 TO 10%), PROMINE D (2 TO 10%) AND GLYCEROL (0 TO 10%) CONTENTS WAS DRAWN UP FOR COOKED MEAT EMULSIONS OF THE FRANKFURTER TYPE. IT EXPLAINS MORE THAN 96% OF WATER ACTIVITY IN THE CONSIDERED PARAMETER VALUES. SUGAR AND GLYCEROL SEEM TO BEHAVE AS IF THEY WERE IN A PURE SOLUTION AT THE SAME CONCENTRATION AS IN THE WATER PHASE OF THE EMULSION AND SALT HAS LESS EFFECT ON WATER ACTIVITY DEPRESSION THAN IN A PURE SOLUTION. PROMINE D HAS NO SIGNIFICANT EFFECT.

Details

  • Original title: DETERMINATION D'UNE FONCTION RELIANT L'ACTIVITE DE L'EAU AUX TENEURS EN SEL, SUCRE, PROTEINES VEGETABLES ET GLYCEROL DES EMULSIONS CUITES A BASE DE VIANDE DE TYPE FRANKFURTERS.
  • Record ID : 1984-1042
  • Languages: French
  • Source: Lebensm.-Wiss. Technol. - vol. 16 - n. 3
  • Publication date: 1983/06

Links


See other articles in this issue (4)
See the source

Indexing