Mass transfer dynamics during the acidic marination of turkey meat

被引：47

作者：

Goli, T. ^{[1
]}

Bohuon, P. ^{[2
]}

Ricci, J. ^{[1
]}

Trystram, G. ^{[3
]}

Collignan, A. ^{[2
]}

机构：

[1] CIRAD, UMR QualiSud, F-34398 Montpellier 5, France

[2] Montpellier SupAgro, UMR QualiSud, Food Proc Engn Res Unit, F-34093 Montpellier 5, France

[3] AgroParisTech, UMR Genial 1145, F-91744 Massy, France

来源：

JOURNAL OF FOOD ENGINEERING | 2011年 / 104卷 / 01期

关键词：

Marination; Acetic acid; Salt; Mass transfer; Turkey meat; WATER-HOLDING CAPACITY; BEEF MUSCLES; ACETIC-ACID; SODIUM-CHLORIDE; ULTIMATE PH; HYDRATION; PRODUCTS; PROTEINS; TISSUE; AREA;

D O I：

10.1016/j.jfoodeng.2010.12.010

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The mass transfers of water, acid and NaCl in turkey meat cubes (initial volume 1 cm(3) during marination were evaluated at various molalities of acetic acid (0.0-1.0) and NaCl (0.0-1.5). An experimental design was drawn up, associated with an estimate of the velocities of each component by means of kinetic monitoring. High mass yields (mass gain >0.3 kg kg(-1)), obtained for the marinades most dilute in acid, were found only in the absence of NaCl. The presence of NaCl had a negative effect on mass yield, counterbalanced by the positive effect of acetic acid. In the case of acidic marinades with low salt concentration, high solute flux densities were observed upon the start of immersion, as well as solute transfer velocities greater than those in water. This phenomenon may be explained by the superimposition of material diffusion and transport phenomena caused by a fall in internal filtration pressure due to expansion of the protein matrix. The fall in the buffering capacity of the meat in the course of soaking, related to the leakage of proteins, dipeptides and lactates, may explain the low pH values obtained during immersion in comparison with theoretical data. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：161 / 168

页数：8

共 28 条

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