Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), wate...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Acceso en línea: | https://link.springer.com/article/10.1007/s12393-014-9092-9 http://hdl.handle.net/20.500.12123/2401 https://doi.org/10.1007/s12393-014-9092-9 |
| _version_ | 1855034956661653504 |
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| author | Szerman, Natalia Wei, Li Rao Xin, Li Yang, Yang Vaudagna, Sergio Ramon De Quan, Zhang |
| author_browse | De Quan, Zhang Szerman, Natalia Vaudagna, Sergio Ramon Wei, Li Rao Xin, Li Yang, Yang |
| author_facet | Szerman, Natalia Wei, Li Rao Xin, Li Yang, Yang Vaudagna, Sergio Ramon De Quan, Zhang |
| author_sort | Szerman, Natalia |
| collection | INTA Digital |
| description | The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2401 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA24012018-07-05T17:18:25Z Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages Szerman, Natalia Wei, Li Rao Xin, Li Yang, Yang Vaudagna, Sergio Ramon De Quan, Zhang Procesamiento de Alimentos Cordero Salchicha Calidad Dióxido de Carbono Tecnología Food Processing Lambs Sausages Quality Carbon Dioxide Technology The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min. Instituto de Tecnología de Alimentos Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Wei, Li Rao. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China Fil: Xin, Li. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China Fil: Yang, Yang. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: De Quan, Zhang. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China 2018-05-15T16:42:49Z 2018-05-15T16:42:49Z 2015-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s12393-014-9092-9 http://hdl.handle.net/20.500.12123/2401 1866-7910 1866-7929 https://doi.org/10.1007/s12393-014-9092-9 eng info:eu-repo/semantics/restrictedAccess application/pdf Food engineering reviews 7 (2) : 241–249. (June 2015) |
| spellingShingle | Procesamiento de Alimentos Cordero Salchicha Calidad Dióxido de Carbono Tecnología Food Processing Lambs Sausages Quality Carbon Dioxide Technology Szerman, Natalia Wei, Li Rao Xin, Li Yang, Yang Vaudagna, Sergio Ramon De Quan, Zhang Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages |
| title | Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages |
| title_full | Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages |
| title_fullStr | Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages |
| title_full_unstemmed | Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages |
| title_short | Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages |
| title_sort | effects of the application of dense phase carbon dioxide treatments on technological parameters physicochemical and textural properties and microbiological quality of lamb sausages |
| topic | Procesamiento de Alimentos Cordero Salchicha Calidad Dióxido de Carbono Tecnología Food Processing Lambs Sausages Quality Carbon Dioxide Technology |
| url | https://link.springer.com/article/10.1007/s12393-014-9092-9 http://hdl.handle.net/20.500.12123/2401 https://doi.org/10.1007/s12393-014-9092-9 |
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