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The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. The limited commercial application of HHP on these products is due to the significant discoloration observed. In the present work, it was studied the application of HHP treatments on frozen or thawed carpaccio samples at three pressure levels (400, 500 and 600MPa) during 5 min at refrigeration temperatures (0 [ver mas...]
dc.contributor.authorSzerman, Natalia
dc.contributor.authorBarrio, Yanina Ximena
dc.contributor.authorSchroeder, Belén
dc.contributor.authorMartinez, Paula
dc.contributor.authorSancho, Ana Maria
dc.contributor.authorSanow, Luis Claudio
dc.contributor.authorVaudagna, Sergio Ramon
dc.date.accessioned2019-05-09T13:50:18Z
dc.date.available2019-05-09T13:50:18Z
dc.date.issued2011
dc.identifier.issn2211-601X
dc.identifier.otherhttps://doi.org/10.1016/j.profoo.2011.09.129
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S2211601X11001301
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5079
dc.description11th International Congress on Engineering and Food (ICEF11), Atenas, Grecia, 22-26 May 2011
dc.description.abstractThe application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. The limited commercial application of HHP on these products is due to the significant discoloration observed. In the present work, it was studied the application of HHP treatments on frozen or thawed carpaccio samples at three pressure levels (400, 500 and 600MPa) during 5 min at refrigeration temperatures (0 and 5°C) and room temperature (20°C). Carpaccio was prepared using Semitendinosus beef muscle marinated with antioxidant and preservative additives. Analyses performed in all samples were: expressible moisture, pH, shear force, work of shearing, CIELab chromatic parameters, sensory appearance and aerobic total count (ATC) at 30ºC. There was no temperature effect on HHP processing of thawed (5 and 20°C) or frozen (0 and 5°C) samples. Pressure level effect was only observed on ATC and work of shearing of thawed treated samples. Frozen conditioning of carpaccio previous to HHP treatments reduced the harmful effects of pressure on chromatic parameters (L*, a* and b*) and water holding capacity. This could evidence a minimization of the denaturation of sarcoplasmic and myofibrillar proteins. It was observed a lower effectiveness of HHP treatments on microorganisms’ inactivation for frozen carpaccio than for thawed one.eng
dc.formatapplication/pdfeng
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.sourceProcedia food science 1 : 854-861. (2011)es_AR
dc.subjectHydrostatic Pressureeng
dc.subjectPresión Hidrostáticaes_AR
dc.subjectBeef Carpaccioeng
dc.subjectBeefeng
dc.subjectCarne de Reses_AR
dc.subject.otherPhysicochemical Propertieseng
dc.subject.otherMicrobial Qualityeng
dc.subject.otherBeef Carpaccioeng
dc.titleEffect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccioeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
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: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.es_AR
dc.description.filFil: Schroeder, Belén. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.es_AR
dc.description.filFil: Martinez, Paula. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.es_AR
dc.description.filFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Sanow, Luis Claudio. 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. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.es_AR
dc.subtypecientifico


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