Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during Storage

Ground beef patties (15% fat) were freeze-dried to different a(w) 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 a(w) range (p < 0.05),...

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Veröffentlicht in:	Journal of food science 2002-09, Vol.67 (7), p.2512-2516
Hauptverfasser:	Sun, Q, Senecal, A, Chinachoti, P, Faustman, C
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Biological and medical sciences Food industries Food science food storage freeze drying freeze-dried beef Fundamental and applied biological sciences. Psychology ground beef lipid oxidation lipid peroxidation Lipids Meat and meat product industries Oxidation protein solubility Proteins Storage storage quality thiobarbituric acid-reactive substances water activity
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Zusammenfassung:	Ground beef patties (15% fat) were freeze-dried to different a(w) 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 a(w) 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 a(w) at 49°C (p < 0.05), while at 25°C low a(w) protected protein solubility better than other low or high a(w) values.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.2002.tb08768.x