Procedures to Minimize Mechanical Damage to Freeze-Dried Foods
Final rept. 15 Aug 1973-14 Apr 1975
RUTGERS - THE STATE UNIV NEW BRUNSWICK NJ DEPT OF FOOD SCIENCE
Pagination or Media Count:
The objective of the studies reported herein was to develop procedures principally to minimize mechanical breakage during handling and transport, while retaining or improving other quality characteristics of ten meatseafood products. The effects of freezing rate prior to freeze drying, dehydration parameters, and various food grade additives were evaluated. Formulations have been developed which result in the products which are mechanically stable and exhibit superior texture, rehydration and organoleptic qualities. The major advance discovered in this study has been the effectiveness of salt soluble meat proteins, dispersed by an optional incorporation of phosphates, as binder for the meat tissues, in a process sequence which includes lyophilization. The phosphate treatment is part of the additive system, the effectiveness of which is augmented by sodium chloride and in some cases by wheat gluten and meat emulsion.
- Food, Food Service and Nutrition