Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during Storage

摘要

Ground beef patties (15% fat) were freeze-dried to different a_w endpoints and stored at 25℃ or 49℃. Water activity, total moisture (%), lipid oxidation (TBARS@450nm), and protein solubility were evaluated. TEARS @450nm was favored at 49℃, but not at 25℃ except at high a_w range (p < 0.05), whereas protein solubility was greater at 25℃ than 49℃ (p < 0.05). TBARS@450nm values at 49℃ were generally greatest at low a_w range (p > 0.05). Protein solubility was lowest at medium a_w at 49℃ (p < 0.05), while at 25℃ low a_w protected protein solubility better than other low or high a_w values.