Artículo
Kinetics of colour and texture changes of beef during storage
Olivera, Daniela Flavia
; Bambicha, Ruth Rosana del Valle
; Laporte, Gladys Mabel; Coll Cárdenas, Fernanda Josefina; Mestorino, Olga Nora
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
Fecha de publicación:
07/2013
Editorial:
Association of Food Scientists and Technologists of India
Revista:
Journal of Food Science and Technology
ISSN:
0022-1155
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The influence of the packaging films, aerobic and vacuum conditions, and refrigeration storage temperature (0, 4 and 10 °C) on colour and texture of raw meat were studied during a 2-week storage period in order to analyze kinetics of colour and texture changes. The rate of redness decrease was most noticeable at the highest storage temperature and aerobic conditions and these changes were well described by the first-order reaction. Texture parameter reflected a progressive softening during storage for both films. Decrease on shear force of raw beef during storage followed a first-order kinetic model. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius equation.
Palabras clave:
Shelf Life
,
Maximum Shear Force
,
Storage Temperature
,
Packaging Films
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Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Olivera, Daniela Flavia; Bambicha, Ruth Rosana del Valle; Laporte, Gladys Mabel; Coll Cárdenas, Fernanda Josefina; Mestorino, Olga Nora; Kinetics of colour and texture changes of beef during storage; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 50; 4; 7-2013; 821-825
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