Measurement of swelling pressure in pork meat brining

被引：18

作者：

Barat, J. M. ^{[1
]}

Alino, M. ^{[1
]}

Fuentes, A. ^{[1
]}

Grau, R. ^{[1
]}

Romero, J. B. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Inst Ingn Alimentos Desarrollo, Dept Tecnol Alimentos, Valencia 46020, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 93卷 / 01期

关键词：

Swelling pressure; Brine salting; Pork meat salting; Water holding capacity; COD GADUS-MORHUA; SODIUM-CHLORIDE; WATER; DIFFUSION; HAM;

D O I：

10.1016/j.jfoodeng.2009.01.007

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This paper describes a new controlled swelling device fabricated to measure the corresponding swelling pressure of meat immersed in brine throughout salting. To Set Lip the proposed device, swelling in pieces of pork meat immersed in a 5% (w/w) NaCl brine Was studied. It is well known and described in literature the influence of NaCl on the water holding capacity of meat. The increase in that value has been related with the existence of swelling pressures in the protein matrix. The obtained results indicated that the developed device provides swelling pressure Values which are in accordance with the measured changes in composition, weight and height of non-constrained samples. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：108 / 113

页数：6

共 28 条

[1] Changes in apple liquid phase concentration throughout equilibrium in osmotic dehydration [J].