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Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature
Physico-chemical Microbiological
2016/5/27
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
华南理工大学食品分析课件Chapter3 Water Activity。
Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker
shrimp cracker water activity peroxide value
2009/7/7
The oxidation of shrimp cracker by the influence of water activity (Aw) at 30°C was determined by peroxide value (POV) and free radical concentrations. Although POV at 0 Aw increased rapidly from the ...
Effect of Dehydrated Nystose Addition on the Reduction of Water Activity
nystose dehydration probiotics Bifidobacterium
2009/6/18
Dehydrated nystose was prepared by thermal dehydration of nystose trihydrate, recrystallized from a commercially available syrup of fructooligosaccharides. Dehydrated nystose was found to have the abi...
The effect of temperature and water activity on the growth of Staphylococcus aureus
Staphylococcus aureus temperature water activity predictive microbiology
2014/3/10
The growth responses of Staphylococcus aureus 2064 as affected by water activity and incubation temperature were studied in two different laboratory media. Growth parameters at temperatures from 7 to ...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Selected Meaty Aroma Compounds Meat Model System
2008/11/26
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as...
Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature†
Water activity shelf life buffalo meat sausage ambient temperature
2008/10/26
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Effect of pH and Water Activity Selected Meaty
2016/5/31
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as ...
Effect of pH and water activity on the growth of Arcobacter sp. in culture
Arcobacter sp. weak organic acids water activity
2014/3/19
The effect was studied of pH value and water activity (aw) on the growth of Arcobacter butzleri and Arcobacter cryaerophilus in culture media at 30°C. Various weak organic acids were used to achieve t...
Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation
water activity saltiness miso
2010/11/22
Changes in saltiness evaluated by sensory analysis, 23Na nuclear magnetic resonance (NMR) signal and water activity (aw) of miso during fermentation were investigated. The line width (full width at ha...