Publications des agents du Cirad


Utilization of glucose syrup for drying and salting meat products. Effects on mass transfers

Deumier F., Collignan A., Bohuon P.. 2001. In : ed. by J. Welti-Chanes, G.V. Barbosa-Canovas, J.M. Aguilera, L.C. Lopez-Leal, P. Wesche-Ebeling, A. Lopez-Malo, E. Palou-Garcia. Proceedings of the Eighth International Congress on Engineering and Food, Puebla, Mexico, 9-13 april 2000. Lancaster : Technomic, p. 389-393. International Congress on Engineering and Food. 8, 2000-04-09/2000-04-13, Puebla (Mexique).

DIS (Dehydration-Impregnation by Soaking) in ternary salt-sugar solutions is an alternative process allowing simultaneous salting and drying of meat and fish products. However, few attention has been accorded to sugar impregnation during this process. Investigating mass and especially sugar transfers is the main purpose of this study. Turkey fillets were soaked in ternary (water-sodium chloride- glucose syrup DE 21) concentrated solutions at 10°C. A set of experiments was carried out to study the influence of the main process variables (solute concentrations, processing time) on mass transfers (water, salt and six sugars). The kinetic study and the experimental design showed that DIS process allow to formulated moderately salted and moderately dried poultry products (e.g. bacon) with a water loss of 10-20 kg/100 kg initial matter and a salt gain of 1-5 kg/100 kg initial matter. Very lightly salted products may be obtained using slightly salt-concentrated solutions, which could lead to microbiological hazards. While water loss and salt gain are not independent enough, it was not possible to obtain very salted and dried products (e.g. kilichi or boucané). In order to obtain such products, a combination of processes (e.g. DIS and complementary drying or DIS using two or more different successive solution batches) could be proposed. This study showed that DIS using glucose syrup lead to transformed poultry products showing a particular carbohydrate spectrum: the level of a specific sugar impregnation is negatively linked with its own molecular weight. The glucose transport seems not to be a diffusive phenomena and we hypothesise that it could involve facilitated transfers through specific membrane transporters. (Résumé d'auteur)

Mots-clés : viande; sirop de glucose; viande de dinde; salage; séchage; immersion; transfert de masse; déshydratation imprégnation par immersion

Communication de congrès

Agents Cirad, auteurs de cette publication :