Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef

被引：10

作者：

Kabil, Emre ^{[1
]}

Aktas, Nesimi ^{[1
]}

Balci, Ercan ^{[2
]}

机构：

[1] Ataturk Univ, Fac Agr, Dept Food Engn, TR-25240 Erzurum, Turkey

[2] Ataturk Univ, Fac Med, Dept Radiat Oncol, TR-25240 Erzurum, Turkey

来源：

MEAT SCIENCE | 2012年 / 90卷 / 04期

关键词：

Desorption isotherm; Isosteric heat; Previously frozen beef; MOISTURE SORPTION ISOTHERMS; GLASS-TRANSITION TEMPERATURE; ISOSTERIC HEAT; PORK MEAT; RICE;

D O I：

10.1016/j.meatsci.2011.11.035

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Moisture desorption isotherms of beef were determined in the relative humidity range of 23 to 90% at 5, 15 and 25 degrees C and at 2.5% NaCl and 2.5% NaCl + 150 ppm NaNO2 content. Desorption isotherms were found to be typical type II sigmoid. The water content at equilibrium was higher in beef with NaCl and NaCl + NaNO2 than control samples. Experimental data were fitted to various mathematical models and it was found that the Peleg model was best in describing the equilibrium moisture content relationship for beef samples over the entire range of temperatures. The net isosteric heat of sorption was estimated from equilibrium desorption data, using the Clausius-Clapeyron equation. Isosteric heats of desorption were found to increase with decreasing moisture content. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：932 / 938

页数：7

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