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resumen

Resumen
The aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parameters were analysed by image analysis and physicochemical properties by instrumental assays. Micrographs revealed that a higher porous size structure and shrinkage of muscle fibre diameter were obtained at −40 [ver mas...]
dc.contributor.authorMessina, Valeria
dc.contributor.authorPieniazek, Facundo
dc.contributor.authorSancho, Ana Maria
dc.date.accessioned2019-03-21T16:01:52Z
dc.date.available2019-03-21T16:01:52Z
dc.date.issued2016
dc.identifier.issn1365-2621
dc.identifier.otherhttps://doi.org/10.1111/ijfs.13082
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.13082
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4695
dc.description.abstractThe aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parameters were analysed by image analysis and physicochemical properties by instrumental assays. Micrographs revealed that a higher porous size structure and shrinkage of muscle fibre diameter were obtained at −40 °C. In Semimembranous and Gluteus Medius bovine muscles, significant difference (P < 0.0001) was obtained for texture, colour and physicochemical parameters. Results revealed that colour, texture and physicochemical parameters were less affected when freeze drying cycle was performed at −40 °C. Freeze drying cycle at −50 and −60 °C showed increases in lightness (L*) and yellowness (b*); decrease in redness (a*) and in water absorbing capability).eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceInternational Journal of Food Science and Technology 51 (5) : 1268-1275 (2016)es_AR
dc.subjectLiofilizaciónes_AR
dc.subjectFreeze Dryingeng
dc.subjectBovinaees_AR
dc.subjectColores_AR
dc.subjectColoureng
dc.subjectTexturaes_AR
dc.subjectTextureeng
dc.subjectPropiedades fisicoquímicases_AR
dc.subjectChemicophysical Propertieseng
dc.subject.otherSemimembranouses_AR
dc.subject.otherGluteus Mediuses_AR
dc.subject.otherBovinoses_AR
dc.titleEffect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameterses_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: Messina, Valeria. Instituto de Investigaciones Científicas y Técnicas para la Defensa. Departamento de Investigaciones en Sólidos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos, Argentina.es_AR
dc.subtypecientifico


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