La base documentaire de l'IFIP

La base documentaire de l'IFIP : des centaines de documents à télécharger ou bien à commander.

Résultats 1 à 7 de 7 résultats
Rechercher une documentation
Publication Annéetrier par ordre croissant

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

Consulter le resumé

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

Histochemical and biochemical characteristics of four major muscles of the ham

Consulter le resumé

Reduction of salt content in processed food is an important issue for both human nutrition and industry. Ham is composed of different muscles and the impact of salt reduction on each of them is unknown. To analyze and understand the effect of salting on the evolution of ham, it is essential to know the characteristics of muscles before applying any technological treatment. Muscles semi-membranosus, biceps femoris, rectus femoris and gluteus medius were selected on their physiological differences. These muscles were finely characterized in their structure and biochemical composition.

PDF icon Histochemical and biochemical characteristics of four major muscles of the ham
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

Histochemical and biochemical characteristics of four major muscles of the ham

Consulter le resumé

It was the first step of a large project, aiming to develop a mass transfer mathematical model in cooked ham with reduced sodium content.

PDF icon Histochemical and biochemical characteristics of four major muscles of the ham
2012

Analysis of juice loss during wet cooking of pork meat - effect of temperature, muscle type and salt on water content

Consulter le resumé

Cooking loss (CL) and water content (X) during wet cooking were measured on 5 mm thick discs, 3x3x3 cm and 5x5x5 cm cubes of five muscles of pork: semimembranosus (SM), biceps femoris (BF), rectus femoris (RF), semitendinosus (ST) and longissimus thoracis (LT). During heating, water content in meat decreased to reach an equilibrium state (XeqCL). Salt content, dimension and muscle type influenced XeqCL but effect of temperature remained preponderant.
PDF icon Analysis of juice loss during wet cooking of pork meat - effect of temperature, muscle type and salt on water content
2012

Analysis of juice loss during wet cooking of pork meat – Effect of temperature, muscle type and salt on water content

Consulter le resumé

Poster. Context In France, the salt content in the highest quality cooked ham is 2.0% on the average. The objective is to reduce it further. This study analyzes the effect of temperature, cooking time and muscle type on cooking loss (CL) in low salted ham.

The control of CL is very important for meat industry because it determines the financial result of the process and it affects product quality (juiciness, tenderness, content in micronutrients…).

Heating meat leads to protein denaturation and meat contraction which explain the CL.
PDF icon Analysis of juice loss during wet cooking of pork meat – Effect of temperature, muscle type and salt on water content
2012

Enquête relative aux procédés de fabrication du jambon cuit supérieur, caractérisation de quatre muscles du jambon

Consulter le resumé

La présente étude s’intègre dans la programme ANR-Alia Na « - », le rôle de l’IFIP était de :

- Transmettre les pratiques « procédés et contrôles jambon cuit supérieur » vers les chercheurs en vue de l’élaboration des modèles de calcul de transferts de chaleur ou de matière et d’amélioration du modèle de microbiologie prévisionnelle ;

- Caractériser sur les plans technologique, biochimique et histologique des muscles du jambon en prenant en compte leur variété.

 

Document réservé Espace Pro, veuillez vous identifier
2011