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Effect of high pressure on moisture and NaCl diffusion into turkey breast

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1732/
LWT-02-08
 
Title Effect of high pressure on moisture and NaCl diffusion
into turkey breast
 
Creator Villacis, M. F.
Rastogi, N. K.
Balasubramaniam, V. M.
 
Subject 07 Food Engineering
28 Meat, Fish & Poultry
 
Description High-pressure processing (HPP) affects food component diffusion. This study evaluated pressure (0.1-300 MPa) effect on the diffusion of
NaCl and water into turkey breast at 25 °C. NaCl and water diffusion were found to be a function of pressure and holding time. During the
pressure come-up-time, diffusion of water and NaCl into the sample was enhanced as compared to control. The diffusion coefficient of moisture
infusing out of the sample was found to be a minimum at 150 MPa. The diffusion coefficient of NaCl infusing into the sample was maximum at
150 MPa. Within the range of experimental conditions studied, 150 MPa treatment (up to 15min holding time) yielded meat samples with
minimum hardness, gumminess, and chewiness. Ultrastructure images revealed that 150 MPa treatments caused swelling of myofibrils,
disappearance of the M-line, reduced difference in the density of the A-band and I-band and breaking of segments of Z-line. HPP could be a
useful technique for the salting of turkey meat.
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/1732/1/LWT_2008_836-.pdf
Villacis, M. F. and Rastogi, N. K. and Balasubramaniam, V. M. (2008) Effect of high pressure on moisture and NaCl diffusion into turkey breast. LWT - Food Science and Technology, 41. pp. 836-844.