Agritrop
Home

Mass transfer dynamics during the acidic marination of turkey meat

Goli Thierry, Bohuon Philippe, Ricci Julien, Trystram Gilles, Collignan Antoine. 2011. Mass transfer dynamics during the acidic marination of turkey meat. Journal of Food Engineering, 104 (1) : pp. 161-168.

Journal article ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
document_558247.pdf

Télécharger (517kB)

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : ENGINEERING, CHEMICAL

Abstract : The mass transfers of water, acid and NaCl in turkey meat cubes (initial volume 1 cm3 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. (Résumé d'auteur)

Mots-clés Agrovoc : Viande de dinde, Marinage, Sel, Acide acétique, Transfert de masse

Mots-clés géographiques Agrovoc : France

Classification Agris : Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Goli Thierry, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Bohuon Philippe, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Ricci Julien, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Trystram Gilles, AgroParisTech (FRA)
  • Collignan Antoine, Montpellier SupAgro (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/558247/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2021-03-27 ]