Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance.
Hydration of freeze-dried chicken breast meat was followed in the water activity range of aw=0.12-0.99 by a multianalytical approach comprising of sorption isotherm, differential scanning calorimetry (DSC), and nuclear magnetic resonance (NMR). The amount of frozen water and the shape of the T2-relaxogram were evaluated at each water content by DSC and NMR, respectively. Data revealed an agreement between sorption isotherm and DSC experiments about the onset of bulk water (aw=0.83-0.86), and NMR detected mobile water starting at aw=0.75. The origin of the short-transverse relaxation time part of the meat NMR signal was also reinvestigated through deuteration experiments and proposed to arise from protons belonging to plasticized matrix structures. It is proved both by D2O experiments and by gravimetry that the extra protons not contributing to the water content in the NMR experiments are about 6.4% of the total proton NMR CPMG signal of meat.
Department of Food Science, University of Bologna, Cesena, Italy.
Luca
L
Venturi
Pietro
P
Rocculi
Claudio
C
Cavani
Giuseppe
G
Placucci
Marco
M
Dalla Rosa
Mauro A
MA
Cremonini
D000042:Absorption; D002152:Calorimetry, Differential Scanning; D005519:Food Preservation; D005612:Freeze Drying; D009682:Magnetic Resonance Spectroscopy; D008460:Meat / Q000032:analysis*; D013816:Thermodynamics; D014867:Water / Q000737:chemistry*
D014867:Water