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resumen

Resumen
Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy [ver mas...]
dc.contributor.authorPorcella, Marcela I.
dc.contributor.authorSanchez, Guillermo
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorZanelli, Marta L.
dc.contributor.authorDescalzo, Adriana Maria
dc.contributor.authorMeichtri, Lelis Hemil
dc.contributor.authorGallinger, Maria M.
dc.contributor.authorLasta, Jorge Augusto
dc.date.accessioned2019-10-08T11:31:46Z
dc.date.available2019-10-08T11:31:46Z
dc.date.issued2000-09-15
dc.identifier.issn0309-1740
dc.identifier.otherhttps://doi.org/10.1016/S0309-1740(00)00122-4
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0309174000001224
dc.identifier.urihttp://hdl.handle.net/20.500.12123/6050
dc.description.abstractChorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy protein isolate (SPI). The sensory, microbiological and chemical stability of the product and its drip loss during a storage period of 14 days were studied. By adding a 2.5% SPI, the drip loss was prevented without introducing any change in the flavour, aroma and juiciness characteristics of the product. These sensory attributes were kept stable during the storage period studied. Chemical composition, oxidative and microbiological stability were not affected by the addition of SPI during the storage period, being similar for added and non-added SPI samples. Finally, SPI can be used in chorizos to improve their overall appearance during refrigerated storage while the product quality characteristics are not altered.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceMeat Science 57 (4) : 437-443 (April 2001).es_AR
dc.subjectSoy Proteineng
dc.subjectProteínas de la Soiaes_AR
dc.subjectVacuum Packagingeng
dc.subjectEmbalaje en Vacíoes_AR
dc.subjectOrganoleptic Analysiseng
dc.subjectAnálisis Organolépticoes_AR
dc.subject.otherChorizoses_AR
dc.subject.otherDrip Losseng
dc.subject.otherPérdida por Goteoes_AR
dc.subject.otherThiobarbituric acid reactive substances (TBARS)eng
dc.subject.otherSustancias reactivas al ácido tiobarbitúrico (TBARS)es_AR
dc.subject.otherSensory Analysiseng
dc.subject.otherAnálisis Sensoriales_AR
dc.subject.otherMicrobial Qualityeng
dc.subject.otherCalidad Microbianaes_AR
dc.titleSoy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storagees_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. Porcella, Marcela I. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Sanchez, Guillermo. 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: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Zanelli, Marta L. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía y Sociología; Argentina.es_AR
dc.description.filFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Meichtri, Lelis Hemil. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Gallinger, Maria M. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
dc.description.filFil: Lasta, Jorge Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
dc.subtypecientifico


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