The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

Oroszvári, Bea Kovácsné; Bayod, Elena; Sjöholm, Ingegerd; Tornberg, Eva

doi:10.1016/j.jfoodeng.2005.05.018

Cited by 32 publications

(7 citation statements)

References 15 publications

(21 reference statements)

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“…In contrast to CCMA, water loss or syneresis was observed in beef upon thermal treatment, which suggested a decrease in WHC, similarly to what is described in other studies of thermal effect on beef (Bell et al, 2001;Kovácsné Oroszvári et al, 2006). Pet food chunks, also being composed of animal proteins but containing salt and sodium tripolyphosphate, did not show water loss.…”

Section: Thermal Processing and Water Holding Of Proteinssupporting

confidence: 82%

Effect of sterilization and storage on a model meat analogue pet food

Wehrmaker¹,

Bosch

Goot

2021

Animal Feed Science and Technology

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Section: Thermal Processing and Water Holding Of Proteinssupporting

confidence: 82%

Effect of sterilization and storage on a model meat analogue pet food

Wehrmaker¹,

Bosch

Goot

2021

Animal Feed Science and Technology

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“…It involves movement of solutes such as NaCl from a region of high concentration into a region of low concentrations. The transfer is a nonsteady state diffusion that is described by Fick's 2nd law, which predicts how diffusion causes the concentration field to change with time (Barat and others 2003; Kovácsné Oroszvári 2004; Gallart‐Jornet and others 2007a). Osmosis is another type of mass transfer in the muscle, where water diffusion is driven by a water activity gradient that is provoked by the difference in NaCl concentration within the muscle and between the muscle and the surrounding brine/salt.…”

Section: Introductionmentioning

confidence: 99%

“…The relevance of different pressure gradients on mass transfer in the muscle has been described in previous studies. The flow in capillaries generated by a pressure is described by Darcy's law (Kovácsné Oroszvári and others 2006a, 2006b). The capillaries in the myofibrils are within the nano range, the capillary forces are so strong that only very high pressures can move water from that region of the muscle.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)

Þórarinsdóttir

Arason

Þorkelsson

et al. 2010

Journal of Food Science

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The production of heavy-salted cod (Bacalao) has changed from being a single-step process (kench) salting to a multistep procedure varying between producers and countries. Presalting by injection, brining, or pickling is increasingly applied prior to pile (dry) salting. This article describes the effects of different presalting methods (injection and brining, brining only, and pickling) on yield and chemical composition of salted cod fillets, in comparison to a single-kench salting step. The procedures used influenced the weight yields and chemical composition of the products. Injection was significantly different from other methods in increasing weight yields throughout brining, dry salting, and rehydration. The yield of nitrogenous compounds tended to be lower for injected and brine-salted fillets, mainly due to higher losses of nonprotein nitrogen. Practical Application: Salting procedures for cod have changed rapidly in recent years. Injection is increasingly used as a presalting method. It has been suggested to have strong effects on weight yields of salted cod products. This article describes the effects of injection on weight yields on products in salted, rehydrated, and cooked stage.

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“…The moisture retention of beef burger containing pea starch and pea fiber was significantly improved compared to control wheat crumb burger [ 28 ]. Water losing of beef burger was about 80% from during pan-frying because of the breakdown of myofibrils and connective tissue [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

Bunmee

Setthaya

Chaiwang

et al. 2022

International Journal of Food Science

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This study examines the implications of PEF as an alternative fat replacer on nutritional composition, display storage stability, product quality, and its practical application for beef patties. Four different beef patties were formulated with 0, 2.5, 5.0, and 7.5% PEF. Addition of the PEF in beef patties resulted in a significant increase in moisture, ash, and total dietary fiber while decreasing protein and fat contents. The cooking yield, moisture, and fat retention of the PEF beef patties were significantly higher than the control patty. The tenderness and juiciness scores of the PEF beef patties were significantly increased compared to the control. The lightness and redness values of raw patties were superior to the control during storage time. The amounts of thiobarbituric acid-reactive substances (TBARS) were lower in PEF beef patties than the control patties during 7 days of storage at 4°C. These results suggested that PEF could be used as a natural antioxidant fat replacer in beef patties without losing sensory and visual quality. In addition, the utilization of PEF may improve nutritional values including dietary fiber and display storage stability in beef patties.

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The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

Cited by 32 publications

References 15 publications

Effect of sterilization and storage on a model meat analogue pet food

Effect of sterilization and storage on a model meat analogue pet food

The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)

Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

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