Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef

Kabil, Emre; Aktaş, Nesimi; Balcı, Ercan

doi:10.1016/j.meatsci.2011.11.035

Cited by 11 publications

(17 citation statements)

References 21 publications

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“…Perhaps the number of active sorption sites decreased because of physical and chemical changes initiated at an increased T . Similar results are reported by Kabil et al () for frozen beef; Barati et al () for safflower seed; Togrul & Arslan, for rice; Moreira et al, for chestnut and wheat flours, and Sormoli & Langrish () for orange juice powder. The monolayer MC of ready‐to‐puff preconditioned brown rice is higher than the monolayer MC of rice (Togrul & Arslan, ).…”

Section: Resultssupporting

confidence: 87%

“…The monolayer MC is defined as the minimum amount of moisture that covers the hydrophilic sites of a food surface; often it is referred to as the datum for achieving prolonged storage with minimum loss of quality. MC higher than the monolayer MC leads to lipid oxidation, nonenzymatic browning, and enzyme activity (Barati et al, ; Kabil, Aktaş, & Balcı, ; Sormoli & Langrish, ). Below the monolayer MC, water is bound strongly to the food so that moisture does not involve in any deteriorative reactions.…”

Section: Resultsmentioning

confidence: 99%

“…Below the monolayer MC, water is bound strongly to the food so that moisture does not involve in any deteriorative reactions. Reduction in monolayer MC indicates a decrease in the number of active sites due to physical and chemical changes occurred in food because of the application of temperature (Kabil et al, 2012;Sormoli & Langrish, 2015 Sormoli & Langrish (2015) for orange juice powder. The monolayer MC of ready-to-puff preconditioned brown rice is higher than the monolayer MC of rice (Togrul & Arslan, 2006 the model.…”

Section: Moisture Sorption Isothermsmentioning

confidence: 99%

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Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Mahanti

Chakraborty

Babu

2019

J Food Process Engineering

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Moisture sorption isotherm data of ready‐to‐puff preconditioned brown rice shall enable in finding solutions for prolonging the period between preconditioning and puffing. Designed full factorial experiments were conducted with ready‐to‐puff preconditioned brown rice at five different salt concentrations (SC) ranging 0–4%, varying temperature (T), 20–30°C within eight levels of moisture content (MC), and 3–25% to obtain sorption isotherms. Preconditioning was carried out at 75(±3)°C using a fluidized bed dryer to attain a final MC of 11%, optimum for puffing. Water activity (aw) of the sample increased with increasing T and decreased with increasing SC. The individual and interaction effects of T, SC, and MC on aw are highly significant (p < .001). The experimental sorption data at each SC were fitted with the traditional model at a given temperature. All the models were statistically (p < .001) significant. A feedforward artificial neural network model was developed with three input variables T, SC, and MC as the input layer and aw as the output layer. Inter‐relationship among the process variables is explained better by artificial neural network (R2 = 0.991) and second‐order model (R2 = 0.973) as compared with traditional models, which are limited in their ability to express the relationship among the variables. Practical Applications The key to quality puffed rice is the preconditioning process during its manufacture. During preconditioning, salts and moisture penetrate the rice matrix to give a desirable product. The preconditioned rice should be immediately processed, else absorption or desorption of moisture from the atmospheric air takes place. This leads to finished puffed rice with compromised quality. Liberty of using the preconditioned rice for further processing will wrest upon the processor if suitable packaging is provided to this rice. Extensive knowledge of moisture sorption isotherms is required for designing such packaging material and conditions. The present study is carried out to study the sorption isotherm of ready‐to‐puff preconditioned brown rice. The information available in the present study is useful for food industries to develop a suitable packaging material for time‐independent use of preconditioned rice.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Moisture Sorption Isothermsmentioning

confidence: 99%

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Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Mahanti

Chakraborty

Babu

2019

J Food Process Engineering

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“…It is characteristic of inorganic or organic porous materials. A similar pattern was found in previous food science studies focusing on model molecules such as casein, lactoglobulin (Fanni et al, 1989;Curme et al, 1990) or on more heterogeneous material such as meat (Kabil et al, 2012). Plant litter's ability to adsorb water is a property of huge importance, enhancing habitat conditions for plants, micro invertebrates and microorganisms in litters and soils (Henry, 2012;Kammer et al, 2013).…”

Section: Discussionsupporting

confidence: 79%

Infra-red spectroscopy reveals chemical interactions driving water availability for enzyme activities in litters of typical Mediterranean tree species

Silva

Ferre

Dupuy

et al. 2017

Soil Biology and Biochemistry

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Rebufa. Infra-red spectroscopy reveals chemical interactions driving water availability for enzyme activities in litters of typical Mediterranean tree species. Soil Biology and Biochemistry, Elsevier, 2017, 114, pp.72-81. 10 In Mediterranean ecosystems, water is one of the main drivers of the microbial activities that support organic matter turnover in soils or litters. In addition to drought stress, coastal areas are subject to osmotic stress linked to sea spray exposure. Here we explored i) how water availability, characterized by water activity a w , is impacted by adding NaCI to litter, ii) the chemical interactions between water, NaCl and the litter matrix and iii) whether microbial activities (using lipase as a model) are affected under these conditions. Litters of two vegetal species typical of the Mediterranean area (Quercus pubescens and Pinus halepensis) were subjected to FTIR-ATR (Fourier-Transformed Infra-Red e Attenuated Total Reflectance) spectroscopy for chemical characterization. Q. pubescens and P. halepensis litters were characterized by cutin and aromatics respectively. Sorption isotherms were identical for both species litters; when NaCl was added, a shift in isotherm shape was observed at a w ranging from 0.75 to 1. FTIR also discriminated samples with and without added NaCl and revealed that cellulose is probably the polymer in interactions with ions. Very interestingly, no differences were found between lipase hydrolytic activities with and without added NaCl: salt addition had no effect on these activities.

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“…Este modelo también mostró los valores más altos de R 2 e inferiores de RMSE para dichos tratamientos. Lioutas et al (1984) obtuvo buenos resultados con este modelo en mezclas de sal y carne y Kabil et al (2012) en muestras de carne deshidratadas osmóticamente con ClNa y con ClNa + NaNO 2 . De acuerdo a las reseñas presentadas por Al-Muhtaseb et al (2002) y Chirife & Iglesias (1978), el modelo de Smith se usa ampliamente como una ecuación empírica para explicar las isotermas de adsorción de agua de los alimentos.…”

Section: Modelos Matemáticosunclassified

Estudio del proceso de ahumado frío de filetes de caballa (<i>Scomber japonicus</i>)

Agustinelli¹

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En la presente tesis se estudió la factibilidad de caracterizar y modelar la tecnología de ahumado aplicada a una especie pesquera pelágica de Argentina, buscando a partir de las experiencias realizadas obtener un producto de alta calidad final. Se trabajó sobre la especie Scomber japonicus, teleósteo de acuerdo a la clasificación científica por tener un esqueleto óseo, por su tipo de hábitat marino se considera pelágico y por su contenido lipídico una especie grasa. Aproximadamente el 76% de las capturas en el Océano Atlántico Sudoccidental, donde se ubican los principales puertos de Argentina, están destinadas a su elaboración como conserva, siendo apreciada por la excelencia del producto que se obtiene. El porcentaje restante se exporta como pescado entero congelado, siendo, por lo tanto este producto y la conserva, los dos productos que se elaboran en Argentina con esta especie. Las estadísticas indican la posibilidad de expansión del mercado incluyendo productos diferentes. Es por ello que la aplicación de tecnologías tradicionales de procesamiento de pescado, como es el ahumado, se presentan como alternativas para el desarrollo de productos alimenticios de alta calidad nutricional. El presente trabajo de tesis fue desarrollado en la ciudad de Mar del Plata, caracterizada por su actividad portuaria permitiendo la disposición del recurso pesquero, de infraestructura y equipos para realizarla, con el objetivo de transferir a la industria los conocimientos aportados por el mismo. En este contexto, se analizaron experimentalmente las distintas etapas que componen el proceso de ahumado sobre la especie, desde la materia prima hasta el producto final listo para consumir, considerando tanto los aspectos fisicoquímicos y nutricionales como sensoriales y microbiológicos implicados.

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Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef

Cited by 11 publications

References 21 publications

Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Infra-red spectroscopy reveals chemical interactions driving water availability for enzyme activities in litters of typical Mediterranean tree species

Estudio del proceso de ahumado frío de filetes de caballa (<i>Scomber japonicus</i>)

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