The use of pulsed electric fields for accelerating the salting of pork

Autor:	Paul Allen, James G. Lyng, Fanny S. Chardonnereau, Ciara K. McDonnell, J.M. Arimi
Rok vydání:	2014
Předmět:	Chemistry medicine.medical_treatment Weight change Salting Factorial experiment Animal science Weight loss Electric field medicine medicine.symptom Pulse number Water content Saline Food Science
Zdroj:	LWT - Food Science and Technology. 59:1054-1060
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2014.05.053
Popis:	The efficiency of PEF as a pre-treatment for accelerating the salting (175 kg/m3 NaCl) of pork was assessed through PEF treatments of varying energy densities (22.6–181.1 kJ/kg). This was achieved through a 2 × 2 × 2 factorial design of field strength (1.2 or 2.3 kV/cm), frequency (100 or 200 Hz) and pulse number (150 or 300 pulses). NaCl and water content (kg/kg) acted as indicators for increased saline diffusion. Weight change, pH, cook loss, water-binding capacity (WBC) and texture profiles were also assessed. PEF at 2.3 kV/cm caused greater weight loss than 1.2 kV/cm (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7c8be860bc9a604fcfea61e433861f13 https://doi.org/10.1016/j.lwt.2014.05.053 Zobrazit plný text záznamu Full Text from ScienceDirect