Sorption Isotherm of Oven-Cooked Chicken Salami Determined at Different Temperatures.

Abstract

The research assessed the sorption isotherms of oven-cooked chicken salami under two different temperatures. Sorption determination of water activity and monolayer moisture was determined by gravimetric methods of using salt solutions to create the required relative humidity. Results showed that the equilibrium moisture content ranged from 23.26 to 70.66 for oven-cooked chicken salami experimented at 20 ⁰ C while at 25 ⁰ C, the equilibrium moisture content was between 20.35 to 76.75. Water activity and monolayer moisture of oven-cooked chicken salami determined at 20 ⁰ C were found to be lower in oven-cooked chicken salami than that of oven-cooked chicken salami experimented at 25 ⁰ C while monolayer moisture of oven-cooked chicken salami determined at 20 ⁰ C was relatively higher than the oven cooked chicken salami at 25 ⁰ C. The study concluded that the findings of this research could be used to extend the shelf-life of this product and predict appropriate packaging materials for storage and distribution across borders.