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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 [ver mas...]
dc.contributor.authorSzerman, Natalia
dc.contributor.authorFerrari, Romina
dc.contributor.authorSancho, Ana Maria
dc.contributor.authorVaudagna, Sergio Ramon
dc.date.accessioned2019-05-06T15:36:07Z
dc.date.available2019-05-06T15:36:07Z
dc.date.issued2019-07
dc.identifier.issn0023-6438
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2019.04.001
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S002364381930297X
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5044
dc.description.abstractA 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.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood Science and Technology 109 : 93-100 (July 2019)es_AR
dc.subjectHydrostatic Pressureeng
dc.subjectPresión Hidrostáticaes_AR
dc.subjectSodium Chlorideeng
dc.subjectCloruro Sódicoes_AR
dc.subject.otherSodium Tripolyphosphateeng
dc.subject.otherBeef Pattieseng
dc.titleResponse surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties propertieses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_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; Argentina.es_AR
dc.description.filFil: Ferrari, Romina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentinaes_AR
dc.description.filFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_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. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.es_AR
dc.subtypecientifico


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