Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product

AKKÖSE A., Aktas N.

MEAT SCIENCE, cilt.96, sa.1, ss.311-314, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 96 Sayı: 1
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.meatsci.2013.07.026
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.311-314
  • Anahtar Kelimeler: Pastirma, a(w), Salt content, Diffusion coefficient, SODIUM-CHLORIDE, DRY MEAT, QUALITY CHARACTERISTICS, MYOFIBRILLAR PROTEINS, KINETICS, DIFFUSIVITIES, NITRATE, MUSCLE, BEEF, TIME
  • Atatürk Üniversitesi Adresli: Evet

Özet

Changes in water activity (a(w)), moisture and salt contents and salt effective diffusion coefficients (D-eff) of pastirma samples during the curing process were determined. At the end of the curing stage, a(w) 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. Pastirma samples were assumed the geometry of endless slices, and the analytical solution of Fick's second equation was used for determination of salt D-eff values. Salt D-eff values were found to vary between 1.49 x 10(-9-)4.08 x 10(-9) m(2)/s. (C) 2013 Elsevier Ltd. All rights reserved.