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Document IIF

Impact de la concentration en sel sur le point de congélation des produits de substitution de la viande.

The effect of salt concentration on the freezing point of meat simulants.

Auteurs : JAMES C., LEJAY I., AIZPURUA X., et al.

Type d'article : Article, Article de la RIF

Résumé

Accurate data on the initial freezing point of cured meat is required to predict freezing rates or identify optimal slicing temperatures. However, little data was found in the literature. Experiments were therefore carried out using the 'Karlsruhe test substance' ('Tylose') with varying salt concentrations as a cured meat substitute. Initial freezing points were -1.4, -3.1, -4.1, -5.2 and -6.3 °C at salt contents of 0.5, 2, 3, 4 and 5 kg salt/100 kg sample, respectively. These values were within plus or minus 0.5 °C of published values for cured pork and within plus or minus 0.9 °C of theoretical predictions. Modifying the salt content of Tylose is therefore a simple way of determining the initial freezing point of cured lean meats, and Tylose modified in this way can be used to simulate the freezing of cured meat.

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Pages : 933-939

Disponible

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    20 €

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    Gratuit

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Détails

  • Titre original : The effect of salt concentration on the freezing point of meat simulants.
  • Identifiant de la fiche : 2005-2701
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 28 - n. 6
  • Date d'édition : 09/2005

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