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A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicochemical and texture properties of beef patties. Patties were manufactured with lean beef (80%w/w), fat (10%w/w), water (10%w/w) and NaCl and STPP concentrations according to the design and were subjected to high
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dc.contributor.author | Szerman, Natalia | |
dc.contributor.author | Ferrari, Romina | |
dc.contributor.author | Sancho, Ana Maria | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.date.accessioned | 2019-05-06T15:36:07Z | |
dc.date.available | 2019-05-06T15:36:07Z | |
dc.date.issued | 2019-07 | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.other | https://doi.org/10.1016/j.lwt.2019.04.001 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S002364381930297X | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/5044 | |
dc.description.abstract | A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicochemical and texture properties of beef patties. Patties were manufactured with lean beef (80%w/w), fat (10%w/w), water (10%w/w) and NaCl and STPP concentrations according to the design and were subjected to high hydrostatic pressure (HHP) treatments according the design. Raw and cooked patties pHs were modified by pressure level, NaCl and STPP concentration. Cooking loss increased when pressure level increased and additives concentrations decreased. NaCl and STPP concentrations and pressure level significantly modified colour parameters of raw patties; however, they had no effects on cooked patties. Moreover, texture parameters values increased with pressure level. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Food Science and Technology 109 : 93-100 (July 2019) | es_AR |
dc.subject | Hydrostatic Pressure | eng |
dc.subject | Presión Hidrostática | es_AR |
dc.subject | Sodium Chloride | eng |
dc.subject | Cloruro Sódico | es_AR |
dc.subject.other | Sodium Tripolyphosphate | eng |
dc.subject.other | Beef Patties | eng |
dc.title | Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties | 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.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: Ferrari, Romina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina | es_AR |
dc.description.fil | Fil: Sancho, Ana Maria. 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. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina. | es_AR |
dc.subtype | cientifico |
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