Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles

被引：11
作者：
Aykin, Elif [1 ]
Erbas, Mustafa [1 ]
机构：
[1] Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07070 Antalya, Turkey
来源：
MEAT SCIENCE | 2016年 / 121卷
关键词：
Adsorption isotherm; Quality; Biceps femoris; Semimembranosus; BET; GAB; MOISTURE SORPTION ISOTHERMS; DESORPTION ISOTHERMS; ISOSTERIC HEAT; GOAT MEAT; WATER; TEMPERATURE; FAT; STABILITY;
D O I：
10.1016/j.meatsci.2016.06.030
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this research was to determine the quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles. Most quality properties of both muscles were similar apart from total fat content. Freeze-dried meat pieces were kept in ten different equilibrium levels of relative humidity (2.0-97.3%) at 5,15,25 and 30 degrees C. The experimental data were evaluated using BET (Brunauer-Emmett-Teller) and GAB (Guggenheim, Anderson and deBoer) models. The equilibrium moisture contents of freeze-dried Biceps femoris were lower than those of Semimembranosus at all water activities and temperature. The constants m(o) and C of BET and GAB equations were determined to be between 627 and 8.07 g/100 g dry matter and 932-13.73, respectively. Constant k was about 0.90 at all temperatures, and the GAB equation exhibited a better fit to the experimental data of both muscles as a result of all %E values being approximately equal to 10%. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：272 / 277
页数：6
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