6533b7d9fe1ef96bd126c3a7
RESEARCH PRODUCT
Influence of brine concentration on swelling pressure of pork meat throughout salting.
M. AliñoA. ArnoldRaúl GrauJosé M. BaratA. Fernández-sánchezsubject
ChromatographyMeatSwineSodiumSaltingSwelling pressurechemistry.chemical_elementWaterSodium ChlorideBriningchemistryPork meatmedicinePressureWater holding capacityAnimalsSaltsSwellingmedicine.symptomMuscle SkeletalFood AnalysisFood Sciencedescription
Abstract The influence of sodium chloride on the water holding capacity of meat is well known and described in literature. An increase in water holding capacity is associated with an increase in the swelling pressure in the protein matrix. A novel device was used to measure the swelling pressure during brine salting of muscle cylinders (40 × 50 mm), in different NaCl brine concentrations (2.5 to 25%) over 6 days at 4 °C. Changes in meat composition, weight and height of non-constrained control samples were also measured. The aim of this work was to prove the feasibility of using the developed device in order to quantify the influence of the brine concentration on the magnitude of the swelling pressure. The obtained results indicated the adequacy of the developed device for measuring the meat swelling, while a good correlation of the swelling pressure and the changes in weight and height of the samples was observed.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-11-08 | Meat science |