Characterization and sorption isotherm of dehydrated beef made in Nigeria

References

• Abera, W. G. (2019). Review on high-pressure processing of foods, Gezai Abera. Cogent Food & Agriculture, 5, 1568725. doi:10.1080/23311932.2019.1568725
   Web of Science ®Google Scholar
• Adeyeye, S. A. O. (2016). Quality and safety assessment of sun dried meat product (kundi) from Ibadan, Oyo state, Nigeria. Cogent Food & Agriculture, 2, 1209074. doi:10.1080/23311932.2016.1209074
   Google Scholar
• Akanbi, C. T., Remi Sikiru, A., & Ademola, O. (2006). Drying characteristics and sorption isotherm of tomato slices. Journal of Food Engineering, 73(2), 157–12. doi:10.1016/j.jfoodeng.2005.01.015
   Web of Science ®Google Scholar
• Amadou, I., Le, G. W., Shi, Y. H., & Jin, S. (2011). Reducing, radical scavenging, and chelation properties of fermented soy protein meal hydrolysate by Lactobacillus plantarum LP6. International Journal of Food Properties, 14(3), 654–665. doi:10.1080/10942910903312502
   Web of Science ®Google Scholar
• Association of Official Analytical Chemists (AOAC). (1990). Methods 932.06, 925.09, 985.29, 923.03: Official methods of analysis of the AOAC, 1990. In Association of official analytical chemists (15th). Arlington, VA: AOAC.
   Google Scholar
• Ayeranci, E., Ayranci, G., & Dogantan, Z. (1990). Moisture sorption isotherms of dried apricots, fig and raisin at 20°C and 30°C. Journal of Food Science, 55, 1591–1593. doi:10.1111/j.1365-2621.1990.tb03577.x
   Web of Science ®Google Scholar
• Barbut, S. (2014). Review: Automation and meat quality-global challenges. Meat Science, 96(1), 335–345. doi:10.1016/j.meatsci.2013.07.002
   PubMed Web of Science ®Google Scholar
• Benhamou, A., Kouhila, A., Zeghmati, B., & Benyoucef, B. (2010). Modélisation des isothermes de sorption des feuilles de marjolaine. Revue Des Energies Renouvelables, 13(2), 233–247. https://www.researchgate.net/profile/Amina_Benhamou/publication/325335439
   Google Scholar
• Chang, S. F., Huang, T. C., & Pearson, A. M. (1996). Control of the dehydration process in production of intermediate-moisture meat products: A review. In S. L. Taylor, Ed., Advances in food and nutrition research, pp. 71–161. Academic Press. https://www.taylorfrancis.com/books/e/9780429207846/chapters/10.1201/9780203908082-17.
   Google Scholar
• Ferradji, A., Matallah, M. A. A., & Malek, A. (2008). Conservation des dattes ‘deglet nour’isothermes d’adsorption à 25, 30 et 40 C. Revue Des Energies Renouvelables, 8, 207–219. https://pdfs.semanticscholar.org/dc05/2619111bde37da9c2352a32e4d4fa26686b2.pdf
   Google Scholar
• Idowu, A. O., Omobuwajo, T. O., & Falade, K. O. (2010). Production proximate analysis and shelf life studies of ready-to-eat rice and kilishi. African Journal of Food Science, 4(5), 264–268. http://www.academicjournals.org/ajfs
   Google Scholar
• Igene, J. O., Farouk, M. M., & Akanbi, C. T. (1990). Preliminary studies on the traditional processing of Kilishi. Journal of Science and Food Agriculture, 50, 89–98. doi:10.1002/jsfa.2740500110
   Web of Science ®Google Scholar
• Iheagwara, M. C., & Okonkwo, T. M. (2016). Influence of storage duration on stability and sensorial quality of dried beef product (Kilishi). Journal of Food Processing and Technology, 7(4). doi:10.4172/2157-7110.1000574
   Google Scholar
• Ihekoronye, A. I., & Ngoddy, P. O. (1985). Integrated food science and technology for tropics. Macmillan Publisher Ltd. ISBN 10: 0333388836/ISBN 13: 9780333388839.
   Google Scholar
• Inusa, S. K., & Said, I. S. (2017). Evaluation of the chemical and microbiological properties of kilishi sold in Kano metropolis. Journal of Dryland Agriculture, 3(1), 59–69. https://academicjournals.org/journal/JODA/article-full-text-pdf/F28829658339
   Google Scholar
• Kalilou, S., Collignan, A., & Zakhia, N. (1998). Optimizing the traditional processing of beef into Kilishi. Meat Science, 50(1), 21–32. doi:10.1016/S0309-1740(98)00012-6
   PubMed Web of Science ®Google Scholar
• Kaymak-Ertekin, F., & Sultanoğlu, M. (2001). Moisture sorption isotherm characteristics of peppers. Journal of Food Engineering, 47(3), 225–231. doi:10.1016/S0260-8774(00)00120-5
   Web of Science ®Google Scholar
• Labuza, T. P. (1975). Theory, Determination and control of physical properties of food materials. C. K. Rha (ed.), (pp. 197–219). Dordrecht: Reedel publ. Co. doi:10.1007/978-94-010-1731-2
   Google Scholar
• Labuza, T. P. (1984). Practical aspect of moisture sorption isotherms, measurement and use. St Paul, MN: American Association of Cereal Chemistry, Press. ISBN: 1891127187 9781891127182.
   Google Scholar
• Lukwago, F. B., Mukisa, I. M., Atukwase, A., Kaaya, A. N., & Tumwebaze, S. (2019). Mycotoxins contamination in foods consumed in Uganda: A 12-year review (2006-2018). Scientific African, e00054. doi:10.1016/j.sciaf.2019.e00054
   Google Scholar
• Maroulis, Z. B., Tsami, E., Marinos-Kouris, D., & Saravacos, G. D. (1988). Application of the GAB model to the moisture sorption isotherms for dried fruits. Journal of Food Engineering, 7(1), 63–78. doi:10.1016/0260-8774(88)90069-6
   Google Scholar
• Matz, S. A. (1991). The physical and Technology of cereals as Food and Feed (Second) Edu. (Pp. 752). New York USA: Springer. ISBN: 978-0-442-30830-8.
   Google Scholar
• Olaoye, J. O., Obajemihi, O. I., & Metiboba, T. C. (2016). Effects of processing methods and packaging materials on the quality attributes of Suya meat. Ukrainian Journal of Food Science, 248. doi:10.24263/2310-1008-2016-4-2-7
   Google Scholar
• Olaoye, O. A. (2011). Meat: An overview of its composition, biochemical changes and associated microbial agents. International Food Research Journal, 18(3), 877–885. http://www.ifrj.upm.edu.my/18%20(03)%202011/(4)IFRJ-2010-227.pdf
   Google Scholar
• Ratsimba, A., Leroy, S., Chacornac, J. P., Rakoto, D., Arnaud, E., Jeannoda, V., & Talon, R. (2017). Staphylococcal ecosystem of kitoza, a traditional malagasy meat product. International Journal of Food Microbiology, 246, 20–24. doi:10.1016/j.ijfoodmicro.2017.02.001
   PubMed Web of Science ®Google Scholar
• Satyanarayan, R., Dev, S., Vijaya, G., & Raghavan, S. (2012). Advancements in drying techniques for food, fiber, and fuel. Drying Technology, 30(11–12), 1147–1159. doi:10.1080/07373937.2012.692747
   Web of Science ®Google Scholar
• Scott, W. J. (1975). Water relation of food spoilage micro-organisms. In E. M. Mrak & G. F. Stewart (Eds.), Advanced in food research (Vol. 7, pp. 83–127). New York, NY: Academic Press. doi:10.1016/S0065-2628(08)60247-5.
   Google Scholar
• Toldrá, F. (2006). The role of muscle enzymes in dry-cured meat products with different drying conditions. Trends in Food Science and Technology, 17(4), 164–168. doi:10.1016/j.tifs.2005.08.007
   Web of Science ®Google Scholar
• Van den Berg, C. (1985). Development of B.E.T. like models for sorption of water of foods; theory and relevance. In D. Simatos & J. L. Multon (Eds.), Properties of water in foods (pp. 119–131). Dordrecht: Martinus Nijhoft. https://link.springer.com/chapter/10.1007/978-94-009-5103-7_8
   Google Scholar
• Yaptenco, K. F. (2017). Moisture sorption isotherms and mathematical model selection for dried sandfish (Holothuria scabra). Agricultural Engineering International: CIGR Journal, 19(2), 176–186. https://cigrjournal.org/index.php/Ejounral/article/viewFile/3807/2559
   Google Scholar
• Zhang, L., Sun, D. W., & Zhang, Z. (2017). Methods for measuring water activity (aw) of foods and its applications to moisture sorption isotherm studies. Critical Reviews in Food Science and Nutrition, 57(5), 1052–1058. doi:10.1080/10408398.2015.1108282
   PubMed Web of Science ®Google Scholar
• Zhou, P., Liu, D., Chen, X., Chen, Y., & Labuza, T. P. (2014). Stability of whey protein hydrolysate powders: Effects of relative humidity and temperature. Food Chemistry, 150, 457–462. doi:10.1016/j.foodchem.2013.11.027
   PubMed Web of Science ®Google Scholar