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MELTING BEHAVIOUR, DENATURATION AND FREEZE-DRYING OF REINDEER MEAT.

Author(s) : ROOS Y. H.

Type of article: Article

Summary

THE MELTING BEHAVIOUR, UNFREEZABLE WATER CONTENT, AND DENATURATION OF RAW REINDEER MEAT WERE DETERMINED, AND THE EFFECT OF FREEZING AND COOKING ON THE REHYDRATION AND SENSORY PROPERTIES OF FREEZE-DRIED REINDEER MEAT WERE STUDIED. RAW REINDEER MEAT WAS SCANNED AT TEMPERATURES RISING FROM 173 TO 373 K (-100 TO 100 DEG C) AT 5 K/MIN. THE DENATURATION TEMPERATURES WERE DETERMINED. THE REINDEER MEAT WAS EITHER COOKED IN BOILING WATER OR IN 2% SODIUM CHLORIDE SOLUTION. IT WAS THEN FROZEN AT 228 K (-45 DEG C) OR FROZEN IN LIQUID NITROGEN, AND THEN FREEZE-DRIED ON HEATING PLATES AT 303 K (30 DEG C). THE AUTHOR GIVES THE RESULTS OBTAINED IN THESE CONDITIONS.

Details

  • Original title: MELTING BEHAVIOUR, DENATURATION AND FREEZE-DRYING OF REINDEER MEAT.
  • Record ID : 1987-1216
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 19 - n. 3
  • Publication date: 1986

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