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FREEZING FOR QUALITY. 2.

Author(s) : EDWARDS M., HALL M.

Type of article: Article

Summary

THE FREEZING ON MEATTISSUE IS DESCRIBED IN DETAIL NOTABLY THE CHEMICAL AND PHYSICAL EFFECTS. PARTICULAR ATTENTION IS DRAWN TO THE RATE OF FREEZING OF WATER IN THE MEAT, RAPID FREEZING PRODUCES SMALL ICE CRYSTALS WITHIN MUSCLE CELLS CAUSING LITTLE DAMAGE TO THEIR STRUCTURE. SLOW FREEZING PRODUCES LARGE ICE CRYSTALS BETWEEN MUSCLE CELLS RESULTING IN WATER BEING WITHDRAWN FROM THE WALLS, SOME OF WHICH IS REABSORBED DURING THAWING, SOME IS LOST AS DRIP. VERY RAPID FREEZING PRE-RIGOR CAUSES < COLD SHORTENING > WHICH CAN BE OVERCOME BY ELECTRICAL STIMULATION OR BY THE USE OF PROTEOLYTIC ENZYMES. FREEZING OF FISH IS SIMILAR AND QUALITY DEPENDS ON THE POSITION AND SIZE OF ICE CRYSTALS. SOME FISH DO NOT STORE AS WELL AS MEAT DUE TO ENZYMIC REACTIONS AND PROTEIN DENATURATION WHICH LEAD TO OFF FLAVOURS. G.R.S.

Details

  • Original title: FREEZING FOR QUALITY. 2.
  • Record ID : 1989-0170
  • Languages: English
  • Source: Food Manuf. - vol. 63 - n. 4
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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