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STORAGE STABILITY AND REHYDRATABILITY OF COMMINUTED, LYOPHILIZED AND COMPRESSED MEAT PRODUCTS
Author(s) -
RANADlVE A. S.,
HUANG E. A.,
SELTZER E.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14400.x
Subject(s) - food science , shelf life , moisture , chemistry , volume (thermodynamics) , gluten , mathematics , physics , organic chemistry , quantum mechanics
Comminuted meat products, namely, beef meatballs and pork sausages, are deep‐fat fried, freeze dried, slightly remoistened, compressed into blocks for space saving and then redried. Combinations of certain cross‐linked and/or pregelatinized modified starches with small amounts of isolated wheat gluten provide properties for insuring adequate rehydration without overimbibition. Also, completeness of shape restoration from the compressed state is benefitted by a “memory” capability of binder networks. Reduction in weight and volume due to freeze drying and compression would facilitate and economize shipping and storage. However, to obtain shelf life of 12 wk or more, the moisture of the products should be kept below 4.5% and the storage temperature should be kept, as close as possible, to freezing. If the products are stored at 10% moisture levels to prevent deterioration in the redrying step, the storage temperature must be maintained below 5°C for the shelf stability of 12 wk or longer.