The effects of freeze-drying process parameters on Broiler chicken breast meat

LWT

Volumn 42, Issue 8, 2009, Pages 1325-1334

  Babić, Jelena ^a   Cantalejo, María J ^b   Arroqui, Cristina ^b  

^a UNIVERSITY OF BANJA LUKA   (Bosnia and Herzegovina)

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Chicken breast meat; Freeze drying; Freezing; Rehydration

Indexed keywords

ANIMALS; FREEZING; LOW TEMPERATURE DRYING; SENSORY ANALYSIS;

BROILER CHICKENS; CHICKEN BREAST; FREEZE DRYING; FREEZE-DRYING PROCESS; PROCESS CONDITION; QUALITY PROBLEMS; REHYDRATION; SENSORIAL PROPERTIES;

MEATS;

COLUMBA;

EID: 65749092107     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.020     Document Type: Article

References (23)

1. Adam K.L. Food dehydration options. Value-added technical note. ATTRA publication IP-147 (2004), National Sustainable Agriculture Information Service
2. AOAC. Official methods of analyses (1975), Association of Official Agricultural Chemists, Washington, DC, USA
3. Baker C.G.J. Industrial drying of foods (1997), Blackie Academic and Professional, London
4. Barbosa C.G.V., and Vega-Mercado H. Deshidratación de alimentos (2000), Acribia, Zaragoza
5. Bird K. Palatability of freeze-dried meats. Food Technology 19 (1965) 55
6. Hammami C., and Rene F. Determination of freeze-drying process variables for strawberries. Journal of Food Engineering 32 (1997) 133-154
7. Connell J.J. Some aspects of the texture of dehydrated fish. Journal of the Science of Food and Agriculture 9 (1957) 526-537
8. Farkas B.E., and Singh R.P. Physical properties of air dried and freeze-dried chicken white meat. Journal of Food Science 56 3 (1991) 611-615
9. Girard F.P., and Omolosho D.A. Problèmes technologiques relatifs à la déshydratation de la viande. European meeting of meat research workers Vol. I (1983) 260-278 29
10. Harper J.C., and Tappel A.L. Freeze-drying of food products. Advances in Food Research 7 (1957) 220
11. Heath J.L., and Owens S.L. Measurement of broiler breast meat shear values. Journal of Applied Poultry Science 6 (1997) 185-190
12. Karel M. Unsolved problems in chemical stability of freeze-dried foods. Proceeding of the research conference American meat institute foundation (1968) 119-137
13. King J.C., Wing K.L., and Sandall C.O. Physical properties important for freeze-drying poultry meat. Food Technology 22 (1968) 1302-1308
14. Kuprianoff J. Some factors influencing the reversibility of freeze-drying of foodstuffs. In: Fisher F.R. (Ed). Freeze-drying of foods (1962), National Academy of Sciences - National Research Council
15. Lawrie R.A. Meat science. 4th ed. (1985), Pergamon Press, Oxford
16. Luyet B.J. Effect of freezing rate on the structure of freeze-dried materials and on the mechanism of rehydration. In: Fisher F.R. (Ed). Freeze-drying of foods (1962), National Academy of Sciences - National Research Council
17. Maurer J., Baker R.C., and Vadehra D.V. Factors affecting the drying, stability, and rehydration of freeze-drying chicken meat. Poultry Science 52 (1972) 784-792
18. Seltzer E. Importance of selection and processing method for successful freeze-drying of chickens. Food Technology 15 (1961) 18-22
19. Sosebee M.E., May K.N., and Powers J.J. The effects of enzyme addition on the quality of freeze-dehydrated chicken meat. Food Technology 18 (1964) 149-152
20. Sosebee M.E., May K.N., and Schmittle S.C. Histological effects of proteolytic enzyme addition on freeze-dehydrated chicken meat. Poultry Science 3 (1964) 553-559
21. Stawczyk J., Sheng L., and Romuald Z. Freeze-drying of food products in a closed system. Proceedings of the 14th international drying symposium Vol. B (2004), Sǎo Paulo, Brazil 949-953
22. Stone Jr. W.E., and May K.N. The effect of time and temperature of cooking on quality of freeze-dehydrated chicken. Poultry Science 48 3 (1969) 813-818
23. Wells G.H., May K.N., and Powers J.J. Taste-panel and shear-press evaluation of tenderness of freeze-dried chicken as affected by age and pre-slaughtering feeding of ions. Food Technology 16 (1962) 137-139. Available from http://www.instron.us/wa/applications/food/testing.aspx?ref=http