BIO Web Conf.
Volume 45, 202268th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|Number of page(s)||4|
|Section||Food Science and Technology|
|Published online||04 February 2022|
Technological and morphological characteristics of acoustically assisted frozen “foie gras” (fattened duck liver)
1 Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: firstname.lastname@example.org
The aim of this work was to explore the changes in morphology, pH and color characteristics (L*, a*, b*) in AEF (Acoustic Extra Freezing) frozen fatty duck liver “foie gras” (LA) after 18 months of frozen storage (-18°C). The cooled fattened duck liver (0 -4°C) was processed with acoustic assisted pre-massage step for 20 min, followed by AEF freezing at -25°C until reaching -18°C in the center of the product. The conventionally air frozen “foie gras” (air temperature -35°C) were used as control (LK). The type of freezing did not affect significantly on the pH of the tested samples (p ≥ 0.05). The changes in the instrumentally measured color characteristics (L*, a*, b*) in AEF frozen “foie gras” were found lower (p ≤ 0.05) compared to LK. The light microscopy of LK frozen “foie gras” showed large ice crystals formation and significant destructive changes in muscles. After AEF freezing, the cell structure was better preserved, and histologically similar to fresh “foie gras”.
© The Authors, published by EDP Sciences, 2022
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