High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized proteins were denatured, whereas STPP-solubilized proteins remained in na...
| Main Authors: | , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S1466856414000678 http://hdl.handle.net/20.500.12123/2384 https://doi.org/10.1016/j.ifset.2014.03.011 |
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