Controlling the Amount of Internal Aqueous Solution in Intermediate Moisture Foods
Final technical rept. Dec 1969-Mar 1972
SWIFT AND CO OAK BROOK IL RESEARCH AND DEVELOPMENT CENTER
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Glycerol, salt and potassium sorbate were incorporated into 14 cooked food items, specifically diced beef, ground beef, chicken meat white, pork tenderloin, turkey meat dark, halibut, ham, sliced carrots, pineapple, peaches, sweet potatoes, omelet, bologna and pancake, in amounts to produce a water activity of 0.83 plus or minus 0.02 after drying to prescribed levels of internal solution approximating 100, 50, 25 and 10 that of a conventionally prepared counterpart. Salt in an amount deemed normal to the specific item and glycerol in the amount needed to adjust water activity were incorporated into the formulas of the last 3 named products the remaining items were equilibrated by soaking in an external solution containing salt and glycerol. Analytical measurements were performed on all products and appropriate controls for moisture, total and soluble solids, fat, water activity, density and expressable fluid. Intermediate moisture products were stored for 3 months at 38C and subsequently tested for moisture content, expressable fluid, rancidity, browning, viable microorganisms and acceptability. While most items received an acceptable score at the 100 and 50 drying level, many panel members recognized the off-flavor caused by the presence of glycerol. Drying to the 25 and 10 level generally elicited comments of poor texture and appearance from excessive drying.
- Food, Food Service and Nutrition