THIAMIN DEGRADATION KINETICS IN PUREED RESTRUCTURED BEEF

被引：3
|
作者：
STEET, JA [1 ]
TONG, CH [1 ]
机构：
[1] RUTGERS STATE UNIV,DEPT FOOD SCI,POB 231,NEW BRUNSWICK,NJ 08903
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1994年 / 18卷 / 03期
关键词：
D O I：
10.1111/j.1745-4549.1994.tb00847.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The kinetics of thiamin degradation in pureed restructured beef with 70% moisture (w/w) were determined at 110, 120, and 130C As expected, the degradation kinetics followed a first-order reaction. The rate constant at 121C was 0.01881 min-1. The temperature dependence of the rate constant obeyed an Arrhenius relationship. The activation energy was 26.5 kcal/mol. The activation energy compared very well to those obtained from the literature for a variety of foods including beef puree containing 85% moisture. Thiamin degradation kinetics in beef were independent of the form (free or combined) of the thiamin.
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页码：253 / 262
页数：10
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