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Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC) + 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC) + 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP) + 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP + NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC + NaCl (94.7% and 92.9%,
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dc.contributor.author | Szerman, Natalia | |
dc.contributor.author | Gonzalez, Claudia Beatriz | |
dc.contributor.author | Sancho, Ana Maria | |
dc.contributor.author | Grigioni, Gabriela Maria | |
dc.contributor.author | Carduza, Fernando Jose | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.date.accessioned | 2019-01-17T11:30:04Z | |
dc.date.available | 2019-01-17T11:30:04Z | |
dc.date.issued | 2012-03 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.issn | 1873-4138 | |
dc.identifier.other | https://doi.org/10.1016/j.meatsci.2011.08.013 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0309174011003548 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/4280 | |
dc.description.abstract | Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC) + 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC) + 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP) + 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP + NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC + NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP + NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC + NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP + NaCl or WPC/MWPC + NaCl depicted compacted and uniform microstructures. Muscles with STPP + NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP + NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP + NaCl had a better performance than WPC/MWPC + NaCl. However, the addition of WPC/MWPC + NaCl improved total yield in comparison to NaCl added or control ones. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | es_AR |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Meat Science 90 (3) : 701-710 (March 2012) | es_AR |
dc.subject | Procesamiento de Alimentos | es_AR |
dc.subject | Food Processing | eng |
dc.subject | Proteínas de Suero de Leche | es_AR |
dc.subject | Whey Protein | eng |
dc.subject | Carne de Res | es_AR |
dc.subject | Beef | eng |
dc.subject | Aditivos | es_AR |
dc.subject | Additives | eng |
dc.subject | Tecnología | es_AR |
dc.subject | Technology | eng |
dc.subject | Propiedades Fisicoquímicas | es_AR |
dc.subject | Chemicophysical Properties | eng |
dc.subject | Propiedades Organolépticas | es_AR |
dc.subject | Organoleptic Properties | eng |
dc.subject.other | Sistema Sous Vide | es_AR |
dc.title | Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | Instituto de Tecnología de Alimentos | es_AR |
dc.description.fil | Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Gonzalez, Claudia Beatriz . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina. Universidad Nacional de General San Martín; Argentina | es_AR |
dc.description.fil | Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina | es_AR |
dc.description.fil | Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina | es_AR |
dc.description.fil | Fil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina | es_AR |
dc.description.fil | Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina | es_AR |
dc.subtype | cientifico |
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