Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents

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...

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Autores principales: Vigo, María Susana, Bertoni, María Helena
Publicado: 1979
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p421_CHIRIFE
http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p421_CHIRIFE
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09505423_v14_n4_p421_CHIRIFE
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spelling paper:paper_09505423_v14_n4_p421_CHIRIFE2023-06-08T15:54:31Z Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents Vigo, María Susana Bertoni, María Helena 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 Fil:VIGO, M.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:BERTONI, M.H. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1979 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p421_CHIRIFE http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p421_CHIRIFE
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description 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
author Vigo, María Susana
Bertoni, María Helena
spellingShingle Vigo, María Susana
Bertoni, María Helena
Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents
author_facet Vigo, María Susana
Bertoni, María Helena
author_sort Vigo, María Susana
title Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents
title_short Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents
title_full Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents
title_fullStr Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents
title_full_unstemmed Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents
title_sort preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents
publishDate 1979
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p421_CHIRIFE
http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p421_CHIRIFE
work_keys_str_mv AT vigomariasusana preliminarystudiesonthestoragestabilityofintermediatemoisturebeefformulatedwithvariouswaterbindingagents
AT bertonimariahelena preliminarystudiesonthestoragestabilityofintermediatemoisturebeefformulatedwithvariouswaterbindingagents
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