Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish method...
| Autores principales: | , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | https://www.cambridge.org/core/journals/animal/article/evaluation-of-different-bovine-muscles-to-be-applied-in-freezedrying-for-instant-meal-study-of-physicochemical-and-senescence-parameters/E27FB6826AC78565B314019354234906 http://hdl.handle.net/20.500.12123/3371 https://doi.org/10.1017/S1751731114002912 |
| _version_ | 1855035133399138304 |
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| author | Messina, Valeria Marisa Sancho, Ana Maria Grigioni, Gabriela Maria Fillipini, S. Pazos, Adriana Alejandra Paschetta, Fernanda Chamorro, Verónica Celeste Walsoe, Noemi Elizabeth |
| author_browse | Chamorro, Verónica Celeste Fillipini, S. Grigioni, Gabriela Maria Messina, Valeria Marisa Paschetta, Fernanda Pazos, Adriana Alejandra Sancho, Ana Maria Walsoe, Noemi Elizabeth |
| author_facet | Messina, Valeria Marisa Sancho, Ana Maria Grigioni, Gabriela Maria Fillipini, S. Pazos, Adriana Alejandra Paschetta, Fernanda Chamorro, Verónica Celeste Walsoe, Noemi Elizabeth |
| author_sort | Messina, Valeria Marisa |
| collection | INTA Digital |
| description | The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal. |
| format | info:ar-repo/semantics/artículo |
| id | INTA3371 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA33712018-09-17T14:45:28Z Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters Messina, Valeria Marisa Sancho, Ana Maria Grigioni, Gabriela Maria Fillipini, S. Pazos, Adriana Alejandra Paschetta, Fernanda Chamorro, Verónica Celeste Walsoe, Noemi Elizabeth Ganado Bovino Liofilización Avejentamiento Propiedades Fisicoquímicas Color Alimentos Instantaneos Cattle Freeze Drying Senescence Chemicophysical Properties Colour Instant Foods The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal. Instituto de Tecnología de Alimentos Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina Fil: Sancho, Ana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología Alimentos; Argentina Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Filippini, S. Universidad Nacional de Luján; Argentina Fil: Pazos, Adriana Alejandra Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Walsoe, Noemi Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina 2018-09-17T14:34:56Z 2018-09-17T14:34:56Z 2015-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.cambridge.org/core/journals/animal/article/evaluation-of-different-bovine-muscles-to-be-applied-in-freezedrying-for-instant-meal-study-of-physicochemical-and-senescence-parameters/E27FB6826AC78565B314019354234906 http://hdl.handle.net/20.500.12123/3371 1751-7311 1751-732X https://doi.org/10.1017/S1751731114002912 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Animal 9 (4) :. 723-727 (April 2015) |
| spellingShingle | Ganado Bovino Liofilización Avejentamiento Propiedades Fisicoquímicas Color Alimentos Instantaneos Cattle Freeze Drying Senescence Chemicophysical Properties Colour Instant Foods Messina, Valeria Marisa Sancho, Ana Maria Grigioni, Gabriela Maria Fillipini, S. Pazos, Adriana Alejandra Paschetta, Fernanda Chamorro, Verónica Celeste Walsoe, Noemi Elizabeth Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters |
| title | Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters |
| title_full | Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters |
| title_fullStr | Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters |
| title_full_unstemmed | Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters |
| title_short | Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters |
| title_sort | evaluation of different bovine muscles to be applied in freeze drying for instant meal study of physicochemical and senescence parameters |
| topic | Ganado Bovino Liofilización Avejentamiento Propiedades Fisicoquímicas Color Alimentos Instantaneos Cattle Freeze Drying Senescence Chemicophysical Properties Colour Instant Foods |
| url | https://www.cambridge.org/core/journals/animal/article/evaluation-of-different-bovine-muscles-to-be-applied-in-freezedrying-for-instant-meal-study-of-physicochemical-and-senescence-parameters/E27FB6826AC78565B314019354234906 http://hdl.handle.net/20.500.12123/3371 https://doi.org/10.1017/S1751731114002912 |
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