Mass transfer dynamics during the acidic marination of turkey meat
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.
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Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, viande de dinde, marinage, sel, acide acétique, transfert de masse, http://aims.fao.org/aos/agrovoc/c_24096, http://aims.fao.org/aos/agrovoc/c_4605, http://aims.fao.org/aos/agrovoc/c_33129, http://aims.fao.org/aos/agrovoc/c_80, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_3081, |
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dig-cirad-fr-5582472024-01-28T18:53:11Z http://agritrop.cirad.fr/558247/ http://agritrop.cirad.fr/558247/ Mass transfer dynamics during the acidic marination of turkey meat. Goli Thierry, Bohuon Philippe, Ricci Julien, Trystram Gilles, Collignan Antoine. 2011. Journal of Food Engineering, 104 (1) : 161-168.https://doi.org/10.1016/j.jfoodeng.2010.12.010 <https://doi.org/10.1016/j.jfoodeng.2010.12.010> Mass transfer dynamics during the acidic marination of turkey meat Goli, Thierry Bohuon, Philippe Ricci, Julien Trystram, Gilles Collignan, Antoine eng 2011 Journal of Food Engineering Q02 - Traitement et conservation des produits alimentaires viande de dinde marinage sel acide acétique transfert de masse http://aims.fao.org/aos/agrovoc/c_24096 http://aims.fao.org/aos/agrovoc/c_4605 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_28601 France http://aims.fao.org/aos/agrovoc/c_3081 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. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/558247/1/document_558247.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.jfoodeng.2010.12.010 10.1016/j.jfoodeng.2010.12.010 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.12.010 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.jfoodeng.2010.12.010 |
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Q02 - Traitement et conservation des produits alimentaires viande de dinde marinage sel acide acétique transfert de masse http://aims.fao.org/aos/agrovoc/c_24096 http://aims.fao.org/aos/agrovoc/c_4605 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires viande de dinde marinage sel acide acétique transfert de masse http://aims.fao.org/aos/agrovoc/c_24096 http://aims.fao.org/aos/agrovoc/c_4605 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q02 - Traitement et conservation des produits alimentaires viande de dinde marinage sel acide acétique transfert de masse http://aims.fao.org/aos/agrovoc/c_24096 http://aims.fao.org/aos/agrovoc/c_4605 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires viande de dinde marinage sel acide acétique transfert de masse http://aims.fao.org/aos/agrovoc/c_24096 http://aims.fao.org/aos/agrovoc/c_4605 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_3081 Goli, Thierry Bohuon, Philippe Ricci, Julien Trystram, Gilles Collignan, Antoine Mass transfer dynamics during the acidic marination of turkey meat |
description |
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. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires viande de dinde marinage sel acide acétique transfert de masse http://aims.fao.org/aos/agrovoc/c_24096 http://aims.fao.org/aos/agrovoc/c_4605 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Goli, Thierry Bohuon, Philippe Ricci, Julien Trystram, Gilles Collignan, Antoine |
author_facet |
Goli, Thierry Bohuon, Philippe Ricci, Julien Trystram, Gilles Collignan, Antoine |
author_sort |
Goli, Thierry |
title |
Mass transfer dynamics during the acidic marination of turkey meat |
title_short |
Mass transfer dynamics during the acidic marination of turkey meat |
title_full |
Mass transfer dynamics during the acidic marination of turkey meat |
title_fullStr |
Mass transfer dynamics during the acidic marination of turkey meat |
title_full_unstemmed |
Mass transfer dynamics during the acidic marination of turkey meat |
title_sort |
mass transfer dynamics during the acidic marination of turkey meat |
url |
http://agritrop.cirad.fr/558247/ http://agritrop.cirad.fr/558247/1/document_558247.pdf |
work_keys_str_mv |
AT golithierry masstransferdynamicsduringtheacidicmarinationofturkeymeat AT bohuonphilippe masstransferdynamicsduringtheacidicmarinationofturkeymeat AT riccijulien masstransferdynamicsduringtheacidicmarinationofturkeymeat AT trystramgilles masstransferdynamicsduringtheacidicmarinationofturkeymeat AT collignanantoine masstransferdynamicsduringtheacidicmarinationofturkeymeat |
_version_ |
1792497726020124672 |