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Abstract:

Samples of intermediate moisture beef (water activity 0.83) were prepared by ‘moist‐infusion’ using different combinations of water binding agents (or humectants) and stored for 60 days at 27 and 34°C. Humectants utilized included glycerol, sodium chloride and sucrose. Microbiological analyses were performed on samples after storage at 34°C and the results indicated good microbiological stability. No significant loss of available lysine – as measured by the fluordinitrobenzene method – was observed in any of the intermediate moisture beef samples after the storage period either at 27 or 34°C. The possibility of sucrose hydrolysis during storage, in sucrose‐containing samples, was also investigated. The results indicated a lack of significant sucrose hydrolysis over the period of storage considered. Copyright © 1979, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents
Autor:CHIRIFE, J.; SCORZA, O.C.; VIGO, M.S.; BERTONI, M.H.; CATTANEO, P.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Núñez, Buenos Aires, 1428, Argentina
Sa. Laboratorio Central, Rivadavia 869, Buenos Aires, Argentina
Departamento de Química Orgánica (Bromatología), Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina
Año:1979
Volumen:14
Número:4
Página de inicio:421
Página de fin:428
DOI: http://dx.doi.org/10.1111/j.1365-2621.1979.tb00886.x
Título revista:International Journal of Food Science & Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p421_CHIRIFE

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Citas:

---------- APA ----------
CHIRIFE, J., SCORZA, O.C., VIGO, M.S., BERTONI, M.H. & CATTANEO, P. (1979) . Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents. International Journal of Food Science & Technology, 14(4), 421-428.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00886.x
---------- CHICAGO ----------
CHIRIFE, J., SCORZA, O.C., VIGO, M.S., BERTONI, M.H., CATTANEO, P. "Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents" . International Journal of Food Science & Technology 14, no. 4 (1979) : 421-428.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00886.x
---------- MLA ----------
CHIRIFE, J., SCORZA, O.C., VIGO, M.S., BERTONI, M.H., CATTANEO, P. "Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents" . International Journal of Food Science & Technology, vol. 14, no. 4, 1979, pp. 421-428.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00886.x
---------- VANCOUVER ----------
CHIRIFE, J., SCORZA, O.C., VIGO, M.S., BERTONI, M.H., CATTANEO, P. Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents. Int. J. Food Sci. Technol. 1979;14(4):421-428.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00886.x