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MELTING AND SOLIDIFICATION OF THE FAT PHASE OF MECHANICALLY DEBONED MEAT.

Author(s) : FERNANDEZ MARTIN F., JIMENEZ COLMENERO F., GORRIZ J. C.

Summary

DIFFERENT LIPID FRACTIONS WERE ISOLATED AND IDENTIFIED, FROM MECHANICALLY DEBONED MEAT, USING THE COLUMN AND THIN LAYER CHROMATOGRAPHIC PROCEDURES AND THEIR FATTYACID CONTENT WAS STUDIED BY GAS-LIQUID CHROMATOGRAPHY. TOTAL LIPID, NON-POLAR LIPID AND TRIGLYCERIDE FRACTIONS WERE STUDIED BY DIFFERENTIAL CALORIMETRY PROGRAMMED IN RELATION WITH THEIR BEHAVIOUR IN TERMS OF CHILLING AND FREEZING PROCESSES AND THE LATENT HEAT APPEARING WAS EVALUATED.

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Pages: 479-484

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Details

  • Original title: MELTING AND SOLIDIFICATION OF THE FAT PHASE OF MECHANICALLY DEBONED MEAT.
  • Record ID : 1985-1995
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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