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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2017, Volume 68, Issue 4, 763-767

https://doi.org/10.37358/RC.17.4.5548

Cristian Tudose, Corina Neagu, Daniela Borda, Petru Alexe

The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study

Abstract:

Two formulations of salami were obtained: a conventional salami (50 % beef, 20 % pork and 30 % animal fat, w/w) and a reformulated one (50 % beef, 20 % pork and 30 % a mixture of olive and palm oil - 2.5:1, w/w). Storage studies were performed by accelerated shelf life testing at 20°C and different relative humidity, in comparison with 4 and 8°C after 22 days of storage. Halsey model was the best one to describe the desorption isotherms. The products stability was evaluated by TBA (thiobarbituric acid) index and colour changes. TBA increased with the increase of the environment relative humidity at 4 and 8°C. Modified Weibull model described the changes in colour as a function of TBA and water activity. Bound water characteristics have markedly changed at 20°C for both products. The results of this work can be used as reference in defining reformulated salami minimal durability.
Keywords:
salami; desorption isotherms; water activity; colour; lipid oxidation

Issue: 2017, Volume 68, Issue 4
Pages: 763-767
Publication date: 2017/5/15
https://doi.org/10.37358/RC.17.4.5548
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
TUDOSE, C., NEAGU, C., BORDA, D., ALEXE, P., The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study, Rev. Chim., 68(4), 2017, 763-767.

Vancouver
Tudose C, Neagu C, Borda D, Alexe P. The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study. Rev. Chim.[internet]. 2017 Apr;68(4):763-767. Available from: https://doi.org/10.37358/RC.17.4.5548


APA 6th edition
Tudose, C., Neagu, C., Borda, D. & Alexe, P. (2017). The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study. Revista de Chimie, 68(4), 763-767. https://doi.org/10.37358/RC.17.4.5548


Harvard
Tudose, C., Neagu, C., Borda, D., Alexe, P. (2017). 'The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study', Revista de Chimie, 68(4), pp. 763-767. https://doi.org/10.37358/RC.17.4.5548


IEEE
C. Tudose, C. Neagu, D. Borda, P. Alexe, "The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study". Revista de Chimie, vol. 68, no. 4, pp. 763-767, 2017. [online]. https://doi.org/10.37358/RC.17.4.5548


Text
Cristian Tudose, Corina Neagu, Daniela Borda, Petru Alexe,
The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study,
Revista de Chimie,
Volume 68, Issue 4,
2017,
Pages 763-767,
ISSN 2668-8212,
https://doi.org/10.37358/RC.17.4.5548.
(https://revistadechimie.ro/Articles.asp?ID=5548)
Keywords: salami; desorption isotherms; water activity; colour; lipid oxidation


RIS
TY - JOUR
T1 - The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study
A1 - Tudose, Cristian
A2 - Neagu, Corina
A3 - Borda, Daniela
A4 - Alexe, Petru
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2017
VL - 68
IS - 4
SP - 763
EP - 767
UR - https://doi.org/10.37358/RC.17.4.5548
KW - salami
KW - desorption isotherms
KW - water activity
KW - colour
KW - lipid oxidation
ER -


BibTex
@article{RevCh2017P763,
author = {Tudose Cristian and Neagu Corina and Borda Daniela and Alexe Petru},
title = {The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study},
journal = {Revista de Chimie},
volume = {68},
number = {4},
pages = {763-767},
year = {2017},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.17.4.5548},
url = {https://revistadechimie.ro/Articles.asp?ID=5548}
}
 
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