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Effect of water activity on oxidative deterioration of freeze‐dried beef
Author(s) -
QUAGLIA G. B.,
SINESIO F.,
VECCIASCAVALLI D.,
AVALLE V.,
SCALFATI G.
Publication year - 1988
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1988.tb00575.x
Subject(s) - thiobarbituric acid , lipid oxidation , chemistry , food science , water activity , oxidative phosphorylation , nitrogen , oxygen , zoology , biochemistry , lipid peroxidation , water content , antioxidant , biology , organic chemistry , geotechnical engineering , engineering
Summary The effect of water activity on lipid oxidation in freeze‐dried beef was studied. Analytical indices of the extent of oxidation (thiobarbituric acid (TBA) number and Ex 350Ee320 fluorescence ratio) showed that samples of water activity 0.270 underwent less oxidation during 84 days storage in oxygen at 50°C than samples of lower water activity. Samples stored under nitrogen, irrespective of water activity, did not show any oxidation.