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Influence of salt content and heating on physiochemical characteristics of exudate from pork’s tumbling

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Exudates from rectus femoris pork’s tumbling were characterized by quantification of proteins, lipids and indicators of bonds between proteins (hydrophobicity, protein carbonyl groups, free thiols). Effect of salt content (112, 165 and 220 g/l in the brine) and cooking time were studied. No influence of salt was observed on protein content and composition, on lipids and on free thiol groups.

Protein surface hydrophobicity was dependent on salt content, with a maximum with 165g/l of salt in brine.
PDF icon Influence of salt content and heating on physiochemical characteristics of exudate from pork’s tumbling
2012

Influence of salt content and heating on physiochemical characteristics of exudate from pork’s tumbling

Consulter le resumé

Poster. Process of cooked ham: formation of a sticky exudate during the step of curing-tumbling. This exudate, by gelling during heating, is involved in adhesion between muscles.

Context: reduction of salt content in meat product

But salt is involved in binding capacity by solubilising proteins and influencing gelation

AIMS:

- Determine the effect of salt content on the physicochemical characteristics of the exudate

- Quantify chemical bonds implicated in gelation
PDF icon Influence of salt content and heating on physiochemical characteristics of exudate from pork’s tumbling
2012