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DIFFUSION OF SODIUM CHLORIDE IN PORK MUSCLE (LONGISSIMUS DORSI) AS AFFECTED BY FREEZING AND THAWING CYCLES.

[In Spanish. / En espagnol.]

Author(s) : GONZALEZ MENDEZ N. F.

Type of article: Article

Summary

FREEZING AND THAWING TREATMENTS WERE APPLIED TO THE LONGISSIMUS DORSI MUSCLE OF PORK BEFORE DRY SALTING, CONSIDERING THE FOUR COMBINATIONS OF SLOW AND RAPID FREEZING, WITH SLOW AND RAPID THAWING PROCESSES. THE DIFFUSION COEFFICIENT FOR FRESH MEAT WAS COMPARABLE TO VALUES REPORTED IN THE LITERATURE. FROM A STATISTICAL ANALYSIS OF THE RESULTS IT WAS CONCLUDED THAT THERE WERE NO SIGNIFICANT EFFECTS IN SALT DIFFUSION DUE TO FREEZING OR TO A FREEZING-THAWING INTERACTION. NEVERTHELESS, THE RAPIDITY OF THAWING DID AFFECT THE AVERAGE DIFFUSION COEFFICIENT VALUES AND THEREFORE THE DIFFUSION RATES OF SODIUM CHLORIDE.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1986-0249
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 25 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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