ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
In an attempt to determine the effect of oxygen and elevated temperature on freeze-dried beef in a moisture-free atmosphere, two series of storage experiments were conducted on freeze-dried beef slices. In one longissimus dorsi muscle, and in the other semitendinosus, was packaged under commercially feasible conditions where the residual gas contained 2.5 ± 0.5% oxygen and no atmospheric moisture. An in-can desiccant, calcium oxide (CaO), and an oxygen scavenger, Oxyban (glucose oxidase), were added in some instances, and the cans were stored up to 6 months at 100°F.In each series there was marked loss in extractability of actomyosin, and in activity of actomyosin ATPase after 1 month, but only a 40% loss of sarcoplasmic proteins. The residual aldolase activity decreased progressively to 8% at 6 months, whereas the residual water-soluble proteins decreased progressively only to 56%. There was a marked difference between the two series in percent rehydration at 6 mouths: 81.1 in one, and only 26 in the second. Electrophoresis of the sarcoplasmic proteins showed gross denaturation after 1 month at 100°F.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1962.tb00073.x
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