Effect of freezing/thawing process on salting kinetics and thermal properties of beef

AKKÖSE A.

CYTA-JOURNAL OF FOOD, cilt.15, sa.3, ss.418-424, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 3
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1080/19476337.2017.1287776
  • Dergi Adı: CYTA-JOURNAL OF FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.418-424
  • Anahtar Kelimeler: Salt diffusion, diffusion coefficient, water activity, protein stability, differential scanning calorimetry, beef, Difusion de la sal, coeficiente de difusion, actividad del agua, estabilidad proteinica, Calorimetria diferencial de barrido, ternera, SODIUM-CHLORIDE, DIFFUSION-COEFFICIENT, MEAT, PROTEINS, NACL, MUSCLE
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, changes in water activity values and moisture and salt contents of fresh or frozen/thawed beef samples were detected during the salting process. The salt diffusion coefficients in meat samples were calculated, and changes in thermal properties of meat proteins were identified. values in both fresh and frozen/thawed meat samples were significantly decreasing during the salting process. Salt contents of the samples significantly increased during the salting process while moisture contents decreased significantly. The value of freshly salted samples was calculated as and as for frozen/thawed samples. It was found out that the freezing/thawing process significantly increased the salt value by 50% compared with that of fresh meat. From the thermal analysis of the samples, the denaturation peak temperatures decreased or were no longer observed as a result of the decrease of the moisture content and increase of the salt concentration of the tissue. RESUMENEn este estudio se detectaron los cambios en los valores de actividad del agua el contenido de humedad y sal de las muestras de ternera congelada/descongelada durante el proceso de salado. Se calcularon los coeficientes de difusion de la sal en las muestras de carne, ademas se identificaron los cambios en las propiedades termicas de las proteinas carnicas. Los valores a en las muestras de carne fresca y congelada/descongelada fueron disminuyendo significativamente durante el proceso de salado. El contenido de sal de las muestras aumento significativamente durante el proceso de salado mientras que el contenido de humedad disminuyo significativamente. El valor D de las muestras frescas saladas se calculo como para las muestras congeladas/descongeladas. Se observo que el proceso de congelacion/descongelacion aumento significativamente el valor de la sal en un 50% en comparacion con el valor de la carne fresca. A partir del analisis termico de las muestras, las temperaturas pico de desnaturalizacion disminuyeron o no se volvieron a observar como resultado de la reduccion del contenido de humedad y el aumento de concentracion de sal en el tejido.