ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Ground beef patties (15% fat) were freeze-dried to different aw endpoints and stored at 25°C or 49°C. Water activity, total moisture (%), lipid oxidation (TBARS@450nm), and protein solubility were evaluated. TBARS @450nm was favored at 49°C, but not at 25°C except at high aw range (p 〈 0.05), whereas protein solubility was greater at 25°C than 49°C (p 〈 0.05). TBARS@450nm values at 49°C were generally greatest at low aw range (p 〉 0.05). Protein solubility was lowest at medium aw at 49°C (p 〈 0.05), while at 25°C low aw protected protein solubility better than other low or high aw values.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08768.x
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