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Étude de l’évolution de la microstructure du blanc de poulet entreposé dans différentes conditions de superréfrigération à l’aide de la microtomographie à rayons X. 

Investigating the evolution of the microstructure of stored chicken breast at different superchilling conditions using X-Ray micro-computed tomography.

Numéro : 0364

Auteurs : EL ABDI N., ALVAREZ G., NDOYE F. T.

Résumé

This work was performed to study the change in microstructure of chicken breast meat superchilled in an air blast freezer at -30°C for 1 min prior to storage at three different conditions (‒ 1.3 ± 0.5 °C; ‒1.6 ± 0.1 °C; ‒ 2.0 ± 0.1 °C) for 21 days. X-Ray microtomography was used to image and to quantify the evolution of the 3D microstructure of the superchilled chicken breast samples at 1, 7, 15, 21 days of storage.  
The results showed that both ice crystal location throughout the samples and ice volume fraction were significantly affected by storage conditions. Changes in microstructure were more pronounced in the case of fluctuating storage temperature (‒ 1.3 ± 0.5 °C). These results are valuable not only for quality control but also for the proper design of superchilling process and following storage.

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Pages : 9

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Détails

  • Titre original : Investigating the evolution of the microstructure of stored chicken breast at different superchilling conditions using X-Ray micro-computed tomography.
  • Identifiant de la fiche : 30031334
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Date d'édition : 21/08/2023
  • DOI : http://dx.doi.org/10.18462/iir.icr.2023.0364

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