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

AYKIN DİNÇER E., ERBAŞ M.

MEAT SCIENCE, cilt.121, ss.272-277, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 121
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.meatsci.2016.06.030
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.272-277
  • Anahtar Kelimeler: Adsorption isotherm, Quality, Biceps femoris, Semimembranosus, BET, GAB, MOISTURE SORPTION ISOTHERMS, DESORPTION ISOTHERMS, ISOSTERIC HEAT, GOAT MEAT, WATER, TEMPERATURE, FAT, STABILITY
  • Akdeniz Üniversitesi Adresli: Evet

Özet

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.