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Resumen
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%, [ver mas...]
dc.contributor.authorSzerman, Natalia
dc.contributor.authorGonzalez, Claudia Beatriz
dc.contributor.authorSancho, Ana Maria
dc.contributor.authorGrigioni, Gabriela Maria
dc.contributor.authorCarduza, Fernando Jose
dc.contributor.authorVaudagna, Sergio Ramon
dc.date.accessioned2019-01-17T11:30:04Z
dc.date.available2019-01-17T11:30:04Z
dc.date.issued2012-03
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.otherhttps://doi.org/10.1016/j.meatsci.2011.08.013
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0309174011003548
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4280
dc.description.abstractBeef 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.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceMeat Science 90 (3) : 701-710 (March 2012)es_AR
dc.subjectProcesamiento de Alimentoses_AR
dc.subjectFood Processingeng
dc.subjectProteínas de Suero de Lechees_AR
dc.subjectWhey Proteineng
dc.subjectCarne de Reses_AR
dc.subjectBeefeng
dc.subjectAditivoses_AR
dc.subjectAdditiveseng
dc.subjectTecnologíaes_AR
dc.subjectTechnologyeng
dc.subjectPropiedades Fisicoquímicases_AR
dc.subjectChemicophysical Propertieseng
dc.subjectPropiedades Organolépticases_AR
dc.subjectOrganoleptic Propertieseng
dc.subject.otherSistema Sous Videes_AR
dc.titleEffect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscleses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.description.filFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentinaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.description.filFil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.subtypecientifico


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