کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791465 | 1109610 | 2014 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Changes in water activity (aw), moisture and salt contents and salt effective diffusion coefficients (Deff) of pastırma samples during the curing process were determined. At the end of the curing stage, aw values decreased to 0.942. The average initial moisture content of the samples decreased from 74.56% to 66.64%, depending on the curing time and the average salt content increased to 15.65 g NaCl/100 g dry matter at the end of the 48-hour curing process. Pastırma samples were assumed the geometry of endless slices, and the analytical solution of Fick's second equation was used for determination of salt Deff values. Salt Deff values were found to vary between 1.49 Ã 10â 9-4.08 Ã 10â 9 m2/s.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 1, January 2014, Pages 311-314
Journal: Meat Science - Volume 96, Issue 1, January 2014, Pages 311-314
نویسندگان
Ahmet Akköse, Nesimi AktaÅ,