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
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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 (30-60â¯Â°C) and sample thickness (2.5-10â¯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 (Pâ¯â¤â¯0.05) in L*, a*, b*and chroma/C* colour values with increasing temperature and beef thickness, while change in thickness had no effect (Pâ¯>â¯0.05) on the hue/H* colour attribute. The RR was higher at 60â¯Â°C for 5-10â¯mm thick samples and decreased (Pâ¯â¤â¯0.05) with increase in beef thickness. The firmness values increased with increase in temperature from 30 to 50â¯Â°C, decreased at 60â¯Â°C and were significantly lower (Pâ¯â¤â¯0.05) at 2.5â¯mm beef thickness. The total viable counts (TVC) and Staphylococcus aureus numbers in beef dried at 30 and 40â¯Â°C were higher than that of fresh beef, whereas drying at 60â¯Â°C significantly (Pâ¯â¤â¯0.05) reduced the microbial numbers.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 92, June 2018, Pages 484-489
Journal: LWT - Volume 92, June 2018, Pages 484-489
نویسندگان
Eunice A. Mewa, Michael W. Okoth, Catherine N. Kunyanga, Musa N. Rugiri,