Mostrar el registro sencillo del ítem
resumen
Resumen
The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced interactions between myofibrillar and soybean proteins were analyzed in mixtures of isolated proteins. HHP decreased expressible moisture and increased cooking loss, hardness and Kramer shear force of patties (p<0.05), while addition of
[ver mas...]
dc.contributor.author | Bernasconi, Agustín | |
dc.contributor.author | Szerman, Natalia | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.contributor.author | Speroni, Francisco | |
dc.date | info:eu-repo/date/embargoEnd/2021-09-06 | |
dc.date.accessioned | 2020-09-04T18:11:37Z | |
dc.date.available | 2020-09-04T18:11:37Z | |
dc.date.issued | 2020-08-27 | |
dc.identifier.issn | 1466-8564 | |
dc.identifier.other | https://doi.org/10.1016/j.ifset.2020.102503 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/7825 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/abs/pii/S1466856420304495 | |
dc.description.abstract | The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced interactions between myofibrillar and soybean proteins were analyzed in mixtures of isolated proteins. HHP decreased expressible moisture and increased cooking loss, hardness and Kramer shear force of patties (p<0.05), while addition of SPI had the opposite effect on those variables. Although HHP and SPI separately decreased redness (a*) in raw patties, their combination led to a* values similar to those of control ones, which represents an interesting advantage. HHP induced protein-protein interactions at the expense of water-protein ones. Simultaneous denaturation of meat and soybean proteins induced specific aggregation between sarcoplasmic proteins and α’ and α polypeptides (β-conglycinin), and between myofibrillar proteins and AB (glycinin) and β polypeptide (β-conglycinin), which led to a three-dimensional mixed matrix. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.rights | info:eu-repo/semantics/embargoedAccess | es_AR |
dc.source | Innovative Food Science and Emerging Technologies : 102503 (2020) | es_AR |
dc.subject | Soy Protein | eng |
dc.subject | Proteínas de la Soia | es_AR |
dc.subject | Soybeans | eng |
dc.subject | Soja | es_AR |
dc.subject | Beef | eng |
dc.subject | Carne de Res | es_AR |
dc.subject.other | High-pressure Processing | eng |
dc.subject.other | Procesamiento de Alta Presión | es_AR |
dc.subject.other | Beef Patties | eng |
dc.subject.other | Empanadas de Carne | es_AR |
dc.title | High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters | 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/acceptedVersion | es_AR |
dc.description.fil | Fil: Bernasconi, Agustín. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina. | 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: Vaudagna, Sergio Ramon. 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: Speroni, Francisco. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. | es_AR |
dc.subtype | cientifico |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
common
-
Artículos científicos [187]