Methods for Restoring Shape and Structure of Compressed Dehydrated Animal and Combination Products.

摘要

The investigation was designed to study the feasibility of using plasticizing agents or other pretreatments to aid in the reversible compression of animal and combination food products. Results suggest that propylene glycol and glycerol were the two plasticizing agents of choice even though they generally required the addition of a small quantity of steam as a synergist, probably to allow better penetration of the plasticizers to compact the tissues without fragmentation during compression. The reversibly compressed animal and combination food products were stored under nitrogen in sealed pouches for 90 days at -18C, 28C, and 38C. Aliquots were removed every 30 days and subjected to objective and sensory evaluation. The storage studies of the compressed foods indicated a tendency to progressive deterioration in flavor and color, as well as texture, particularly when stored at 38C.