- -

Effect of temperature on nitrite and water diffusion in pork meat

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Effect of temperature on nitrite and water diffusion in pork meat

Mostrar el registro sencillo del ítem

Ficheros en el ítem

[Cerrado]
Nombre: Gómez;Sanjuán;Bon ...
Tamaño: 637.8Kb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor
dc.contributor.author Gómez Salazar, Julián Andrés es_ES
dc.contributor.author Sanjuán Pellicer, María Nieves es_ES
dc.contributor.author Bon Corbín, José es_ES
dc.contributor.author Arnau, J. es_ES
dc.contributor.author Clemente Polo, Gabriela es_ES
dc.date.accessioned 2017-06-09T11:59:52Z
dc.date.available 2017-06-09T11:59:52Z
dc.date.issued 2015-03
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/82655
dc.description.abstract [EN] Nitrites are important food additives. The nitrite movement in meat is assumed to occur by means of a diffusion process. The objective of this study was to investigate the effect of temperature on nitrite and water diffusion mechanisms in meat samples during the curing of pork meat. For this purpose, cylinders of Semimembranosus muscle were salted with sodium nitrite (NaNO2) at 2 degrees C, 7 degrees C and 12 degrees C. Experimental curing and water loss kinetics were modelled by means of a diffusion model. As the curing time lengthened, the water content fell and the nitrite content increased. The values for the nitrite and water diffusion were estimated to be in the range of 4.58 . 10(-12)-1.02 10(-12) m(2)/s and 5.96 . 10(-9)-9.82 . 10(-9) m(2)/s respectively, and they increased as the temperature went up. The activation energy was 32.24 kJ/mol for water diffusion and 60.32 kJ/mol for nitrite diffusion. (C) 2014 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors of this paper acknowledge the financial support from CONSOLIDER INGENIO 2010 (CSD2007-00016), Spain. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Nitrite es_ES
dc.subject Water es_ES
dc.subject Meat es_ES
dc.subject Temperature: Diffusion es_ES
dc.subject Modelling es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of temperature on nitrite and water diffusion in pork meat es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2014.10.008
dc.relation.projectID info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Gómez Salazar, JA.; Sanjuán Pellicer, MN.; Bon Corbín, J.; Arnau, J.; Clemente Polo, G. (2015). Effect of temperature on nitrite and water diffusion in pork meat. Journal of Food Engineering. 149:188-194. https://doi.org/10.1016/j.jfoodeng.2014.10.008 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2014.10.008 es_ES
dc.description.upvformatpinicio 188 es_ES
dc.description.upvformatpfin 194 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 149 es_ES
dc.relation.senia 292061 es_ES
dc.identifier.eissn 1873-5770
dc.contributor.funder Ministerio de Educación y Ciencia es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem