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Abstract
Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and distribution, and micro- and ultra-structure were evaluated. Quadratic surface responses equations were obtained from data (pH, cooking loss and colour [ver mas...]
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorPazos, Adriana Alejandra
dc.contributor.authorGuidi, Silvina Mabel
dc.contributor.authorSanchez, Guillermo
dc.contributor.authorCarp, D.J.
dc.contributor.authorGonzalez, Claudia Beatriz
dc.date.accessioned2019-10-08T13:56:40Z
dc.date.available2019-10-08T13:56:40Z
dc.date.issued2007-11-17
dc.identifier.issn0309-1740
dc.identifier.otherhttps://doi.org/10.1016/j.meatsci.2007.11.001
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0309174007003646
dc.identifier.urihttp://hdl.handle.net/20.500.12123/6060
dc.description.abstractSodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and distribution, and micro- and ultra-structure were evaluated. Quadratic surface responses equations were obtained from data (pH, cooking loss and colour parameters) as a function of the salts concentrations and cooking temperature. Both salts – alone or in combination – successfully reduced cooking loss. The best results were obtained for the combinations 0.25%STPP + 1.20%NaCl and 0.25%STPP + 0.70%NaCl, and temperatures between 60 and 65 °C. Under these conditions, cooking loss was reduced close to 0%. pH was only dependent on STPP concentration, with a threshold concentration value of 0.25%. Temperature increment and NaCl addition produced a redness reduction. STPP incorporation recovered partially this parameter in comparison to non-added samples. Microscopy and SDS–PAGE results support the effect of the selected combinations of factors, suggesting that both salts together induced protein solubilization and gelation upon heating.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceMeat Science 79 (3) : 470-482 (July 2008)es_AR
dc.subjectBeefeng
dc.subjectCarne de Reses_AR
dc.subjectSodium Chlorideeng
dc.subjectCloruro Sódicoes_AR
dc.subjectPhosphateseng
dc.subjectFosfatoses_AR
dc.subjectArgentina
dc.subject.otherSous Vide Processingeng
dc.subject.otherProcesamiento Sous videes_AR
dc.subject.otherCooking Weight Losseng
dc.subject.otherPérdida de Peso para Cocinares_AR
dc.titleEffect of salt addition on sous vide cooked whole beef muscles from Argentinaes_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: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.es_AR
dc.description.filFil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.es_AR
dc.description.filFil: Guidi, Silvina Mabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_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: Carp, D.J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina.es_AR
dc.subtypecientifico


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