Pulsed vacuum brining of poultry meat: Interpretation of mass transfer mechanisms

Journal of Food Engineering

Volumn 58, Issue 1, 2003, Pages 85-93

  Deumier, François ^a,b   Trystram, Gilles ^c   Collignan, Antoine ^b   Guédider, Lahcène ^b   Bohuon, Philippe ^b,c  

^a ITAVI   (France)

^b CIRAD   (France)

^c AGROPARISTECH   (France)

Author keywords

Mass Transfer; Meat; Mechanism; Salting; Turkey; Vacuum

Indexed keywords

ATMOSPHERIC PRESSURE; HYDRODYNAMICS; MASS TRANSFER; POROSITY;

PULSED VACCUM BRINING (PVB);

MEATS;

EID: 0037410134     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00367-9     Document Type: Article

References (29)

1. AFNOR (1968). Produits de l'agriculture - Viandes et produits à base de viande - Détermination de l'humidité. Norme NF V 04-401.
2. Allen, W. R. (1974). Process for the preservation of wood. US patent no. 3,968,276.
3. Barat, J. M., Grau, R., Montero, A., Chiralt, A., & Fito, P. (1998). Feasibility of brining of ham for curing. In Proceedings of the 44th International Congress of Meat Science and Technology, Barcelona, 30 August-4 September 1998.
4. Bohuon, P. (1995). Déshydratation-Imprégnation par Immersion en solutions ternaires: étude des transports d'eau et de solutés sur gel et produits d'origine animale. PhD Thesis, Université Montpellier II.
5. Bohuon P., Collignan A., Rios G.M., Raoult-Wack A.L. Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection. Journal of Food Engineering. 37(4):1998;451-469.
6. 2 gas evolution. Food Research International. 29(2):1996;189-193.
7. Chiralt, A., & Fito, P. (1997). Salting of manchego type cheese by vacuum impregnation. In Food engineering 2000, Proceedings of the conference, Sao Paulo, November 1995.
8. Chiralt A., Fito P., Barat J.M., Andrès A., Gonzalez-Martinez I., Escriche I., Camacho M.M. Use of vacuum impregnation in food salting process. Journal of Food Engineering. 49(2-3):2001;141-151.
9. Crank J. Transfer in a cylinder. The mathematics of transfer. 1975;69-88 Clarendon Press, Oxford.
10. Deng J.C. Effect of freezing and frozen storage on salt penetration into fish muscle immersed in brine. Journal of Food Science. 42(2):1977;348-351.
11. Deumier, F., Bohuon, P., Trystram, G., Saber, N., & Collignan, A. (in press). Pulsed vacuum brining (PVB) of poultry meat. Experimental study on the impact of vacuum cycles on mass transfers. Journal of Food Engineering.
12. Dolatowski Z.J. Ultraschall. 2. Einfluss von Ultraschall auf die Mikrostruktur von Muskelgewebe bei der Pökelung. Die Fleischwirtschaft. 68(10):1988;1301-1303.
13. Fito P. Modelling of vacuum osmotic dehydration of food. Journal of Food Engineering. 22(1-4):1994;313-328.
14. Fito P., Pastor R. Non-transferal mechanisms occurring during vacuum osmotic dehydration. Journal of Food Engineering. 21(4):1994;513-519.
15. Gray S.D., McDonagh P.F., Gore R.W. Comparison of functional and total capillary densities in fast and slow muscles of the chicken. Pflugers Archiv. 397(3):1983;209-213.
16. Gros J.B., Dussap C.G., Brient K. Prediction of oxygen and carbon dioxide solubilities in liquid foods and biological liquids using a group contribution method. Sciences des Aliments. 16(5):1996;461-474.
17. Guamis B., Trujillo A.J., Ferragut V., Chiralt A., Andres A., Fito P. Ripening control of manchego type cheese salted by vacuum impregnation. International Dairy Journal. 7(2-3):1997;185-192.
18. Hermsen E. Die Vakuum-Pökelung und -Salzung. Die Fleischwirtschaft. 59(1):1979;23-28.
19. Kilic B., Cassens R.G. Penetration of substances into muscle. Journal of Muscle Foods. 9(2):1998;91-100.
20. Laurent W., Bonny J.M., Renou J.P. Muscle characterization by NMR imaging and spectroscopic techniques. Food Chemistry. 69(4):2000;419-426.
21. McDonald K., Sun W.W. The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling. Journal of Food Engineering. 47(3):2001;175-183.
22. Ponting J.D., Jackson R. Pre-freezing processing of golden delicious apple slices. Journal of Food Science. 37(6):1972;812-814.
23. Purslow P.P. The physical basis of meat texture: observations on the fracture behaviour of cooked bovine M. semitendinosus. Meat Science. 12(1):1985;39-60.
24. Rahman S. Food properties handbook. 1995;CRC Press, New York.
25. Shi X.Q., Fito P. Vacuum osmotic dehydration of fruits. Drying Technology. 11(6):1993;1429-1442.
26. Shi X.Q., Fito P., Chiralt A. Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits. Food Research International. 28(5):1995;445-454.
27. Slabyj B.M., Maloy T., Cook W.P., Pisser J.A. Effect of brining and canning on salt uptake and retention by herring (Clupea harengus) examined using four analytical methods. Journal of Food Protection. 50(7):1987;602-613.
28. Veerkamp C.H. Chilling, freezing and thawing. Mead G.C. Processing of poultry. 1989;103-125 Elsevier Science, London.
29. Yount D.E., Strauss R.H. Bubble formation in gelatin: A model for decompression sickness. Journal of Applied Physics. 47(11):1976;5081-5089.