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THE EFFECTS OF PROCESSING AND PACKAGING ON FREEZE-DRIED REINDEER MEAT DURING STORAGE.

Author(s) : ROOS Y. H., PAAKKONEN K.

Type of article: Article

Summary

REINDEER MEAT WAS COOKED IN WATER OR IN A 2% SODIUM CHLORIDE SOLUTION, FROZEN AT 228 K (-45 DEG C) OR IN LIQUID NITROGEN, FREEZE-DRIED AND PACKED UNDER NITROGEN ATMOSPHERE OR VACUUM. REHYDRATION, THE TBA NUMBER AND THE SENSORY PROPERTIES WERE STUDIED 1, 8 AND 25 WEEKS OF STORAGE. THE REHYDRATION OF THE QUICK-FROZEN SAMPLES WERE BETTER THAN THOSE OF THE SLOW-FROZEN SAMPLES. IT WAS SLIGHTLY AFFECTED BY COOKING WITH SODIUM CHLORIDE OR THE PACKAGING USED. A SLIGHT DECREASE IN TBA NUMBERS DURING STORAGE WAS FOUND. THE APPEARANCE OF QUICK-FROZEN SAMPLES REMAINED ALMOST CONSTANT DURING STORAGE AND WAS EVALUATED AS BEING LOWER FOR THE SLOW-FROZEN SAMPLES. THE ODOUR AND TASTE OF THE SAMPLES COOKED WITH SODIUM CHLORIDE AND PACKED UNDER VACUUM WERE RATED HIGHEST AFTER 8 AND 25 WEEKS.

Details

  • Original title: THE EFFECTS OF PROCESSING AND PACKAGING ON FREEZE-DRIED REINDEER MEAT DURING STORAGE.
  • Record ID : 1987-1217
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 19 - n. 4
  • Publication date: 1986

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