CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Diffusion of sodium chloride in pork tissue
Autor/es:
N GRAIVER,; A. PINOTTI; A. CALIFANO,; N ZARITZKY,
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
Elsevier
Referencias:
Lugar: NY; Año: 2009 vol. 77 p. 910 - 918
ISSN:
0260-8774
Resumen:
The objectives of the present work were: (a) to establish the effect of brine concentration on porcine tissue microstructure (scanningelectron microscopy) and protein denaturation (differential scanning calorimetry), (b) to examine the influence of NaCl concentration onthe changes in water content, salt uptake, and protein solubilization, using mass balances, (c) to determine the effect of brine concentrationon the diffusion coefficient (Dm) of NaCl in pork tissue (Longissimus dorsi) at 4 C analyzing the influence of water uptake on theresults.DSC thermograms of tissue samples showed three major peaks for untreated tissue corresponding to myosin (57.6 C), sarcoplasmicprotein and collagen (66.2 C) and actin (80.3 C). When the tissue was treated with increasing NaCl concentrations the number of peakswas reduced and maximum temperatures of the peaks changed. For Dm determination a transient radial diffusion system was adoptedusing cylinders of Longissimus dorsi that were immersed in brines of different concentrations. Theoretical curves of the diffusional modelwere fitted to experimental NaCl uptake values corrected by the tissue water content. The increase of Dm with NaCl concentration wasattributed to the fact that salt penetration affects cellular structure. Results were interpreted by micrographs, protein denaturation andchanges in the tissue water holding capacity.