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Document IIF

Relier l’évolution de la microstructure à l’altération de la qualité dans la viande de porc dans différentes conditions de superréfrigération.

Relating microstructure evolving to quality changes in pork meat at different superchilling conditions.

Numéro : 1088

Auteurs : ALVAREZ G., TEJEIRO R., NDOYE F. T.

Résumé

Superchilling, consisting of food partial freezing up to 30% of ice prior to storage, has the potential to extend fresh food shelf life compared to chilling without the detrimental effects of freezing. The ice volume fraction and the microstructure (ice crystal size, distribution and location) define the final quality of the product.
The aim of this work was to relate changes in microstructure and quality properties of pork meat submitted to different conditions of superchilling process (partial freezing and storage). 3D microstructure evolving was characterized using X-Ray microtomography and quality properties (texture, drip loss and pH) were measured at 1, 7 and 14 of storage.
The results showed that both microstructure and quality were significantly affected by superchilling conditions. Moreover, changes in microstructure were strongly correlated to quality properties evolving. These results are valuable not only for quality control but also for the proper design of superchilling process.

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Format PDF

Pages : 10 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Relating microstructure evolving to quality changes in pork meat at different superchilling conditions.
  • Identifiant de la fiche : 30032541
  • Langues : Anglais
  • Sujet : Technologie
  • Source : 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Date d'édition : 11/06/2024
  • DOI : http://dx.doi.org/10.18462/iir.iccc2024.1088

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