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Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

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Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

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Ozuna López, C.; Puig Gómez, CA.; García Pérez, JV.; Mulet Pons, A.; Carcel Carrión, JA. (2013). Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations. Journal of Food Engineering. 119(1):84-93. doi:10.1016/j.foodeng.2031.05.016

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/72942

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Title: Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The aim of this work was to evaluate the effect of high intensity ultrasound and NaCl concentration on the brining kinetics (5 ± 1 C) of pork loin as well as its influence on the textural and microstructural changes. ...[+]
Subjects: Mass transfer , Power ultrasound , Modelling , Diffusivity , Texture , Cryo-SEM , SEM
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.foodeng.2031.05.016
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2013.05.016
Thanks:
This work is financed by Project CARNISENUSA (CSD2007-00016) included in the CONSOLIDER-INGENIO-2010.
Type: Artículo

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