EFFECT OF FREEZING METHOD ON DRIP LOSS AND HARDNESS OF GELATINE GELS MADE IN DIFFERENT ENVIRONMENTS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2013, Vol 20, Issue 5
Abstract
The research objective was the evaluation of the effect of freezing on drip loss and hardness of gelatine gels made in water, milk, and orange juice. The unfrozen gel samples (control samples) and the processed samples (using freezing, 24 h storage at a temperature of -33 °C, and thawing) were analyzed. The gel hardness was measured in the compression and penetration tests with the use of an LFRA Texture Analyzer. The loss drip amount decreased with the increasing mass fraction of gelatine in gel. The most severe structural damage was caused by the freezing in liquid nitrogen (cracks on the surfaces of gels) and the air freezing (high drip loss and gel dilution). It was found that the most advantageous method of freezing with the least drip loss was the immersion freezing in glycol. Except for the gels with a 2 % content of gelatine, the gels made in milk and orange juice, and frozen by the immersion in glycol were characterized by no drip loss upon thawing and effectively retained their hardness; thus, they can be a raw material or product recommended for preservation by freezing.
Authors and Affiliations
Katarzyna Kozłowicz, Franciszek Kluza, Dariusz Góral
Keywords
Related Articles
- EP ID EP147039
- DOI http://dx.doi.org/10.151.93/zntj/2013/90/107-118
- Views 54
- Downloads 0
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