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Physical changes during the heating of herring muscle

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posted on 16.11.2017 by Nelson J. Beraquet
This work embodied three approaches to a study of the effect of heating on herring muscle at two fat levels. The first approach involved the determination of water and fat release during cooking and pressing of the muscle as a function of temperature and holding times, for the temperature range 35–113°C. Temperature had a significant effect on fat and water release, but holding times of up to 1 hour had no significant effect. Losses of water and fat were not proportional to temperature. Outstanding findings were that water losses during cooking at 45°C were as high as those at 85°C, and minimum water release occurred around 60°C. Concerning as 55–60°C fat losses during cooking and pressing, temperatures as low were as efficient as temperatures around 100°C in the liberation of fat. Losses of water during pressing were inversely related to those during cooking. [Continues.]

Funding

Brazil, Conselho Nacional de Desenvolvimento Cientifico (CNPq); Instituto de Tecnologia de Alimentos.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Publisher

N.J. Beraquet

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 2.5 Generic (CC BY-NC-ND 2.5) licence. Full details of this licence are available at: http://creativecommons.org/licenses/by-nc-nd/2.5/

Publication date

1980

Notes

A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy at Loughborough University.

Language

en

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