Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods

被引：43
|
作者：
Zhu, S
Le Bail, A
Ramaswamy, HS
Chapleau, N
机构：
[1] McGill Univ, Dept Food Sci & Agr Chem, Ste Anne De Bellevue, PQ H9X 3V9, Canada
[2] ENITIAA, CNRS, UMR 6144, GEPEA,SPI, Nantes, France
来源：
JOURNAL OF FOOD SCIENCE | 2004年 / 69卷 / 04期
关键词：
high pressure; pressure-shift freezing; pork; ice crystal; image analysis;
D O I：
10.1111/j.1365-2621.2004.tb06346.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster freezing (ABF), liquid immersion freezing (LIF), and pressure-shift freezing (PSF) (100 to 200 MPa). Sample internal temperature and phase transformations were monitored at center, midway, and surface locations. ARF and LIF resulted in large irregular ice crystals, causing serious muscle structure deformation. PSF ice crystals were generally small and regular, but differed along the radial direction. Near the surface, there were many fine and regular intracellular ice crystals with well-preserved muscle tissue. From midway to the center, ice crystals were larger in size and located extracellularly. Ice crystal formation was affected by super-cooling during/after depressurization and subsequent freezing.
引用
收藏
页码：E190 / E197
页数：8
相关论文
共 47 条
12345