کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8891373 1628507 2018 25 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of drying air temperature and slice thickness on the physical and microbiological quality of dried beef
ترجمه فارسی عنوان
تاثیر دمای هوای خشک و ضخامت برش بر کیفیت فیزیکی و میکروبیولوژیک گوشت گاو خشک
کلمات کلیدی
کیفیت گوشت گاو خشک شده، مشخصات فیزیکی، کیفیت میکروبی، درجه حرارت، ضخامت گوشت گاو،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The aim of this study was to investigate the influence of cabinet drying air temperature (30-60 °C) and sample thickness (2.5-10 mm) on the quality attributes of dried beef. The physical (colour, rehydration ratio/RR and texture) and microbial quality of beef samples were evaluated using standard procedures. There was a significant decrease (P ≤ 0.05) in L*, a*, b*and chroma/C* colour values with increasing temperature and beef thickness, while change in thickness had no effect (P > 0.05) on the hue/H* colour attribute. The RR was higher at 60 °C for 5-10 mm thick samples and decreased (P ≤ 0.05) with increase in beef thickness. The firmness values increased with increase in temperature from 30 to 50 °C, decreased at 60 °C and were significantly lower (P ≤ 0.05) at 2.5 mm beef thickness. The total viable counts (TVC) and Staphylococcus aureus numbers in beef dried at 30 and 40 °C were higher than that of fresh beef, whereas drying at 60 °C significantly (P ≤ 0.05) reduced the microbial numbers.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 92, June 2018, Pages 484-489
نویسندگان
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