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