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

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.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: High-pressure processing; Mass transfer; Turkey breast; Salting; Texture
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 May 2008 07:10
Last Modified: 03 May 2018 11:13
URI: http://ir.cftri.com/id/eprint/1732

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