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Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles

Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC) + 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC) + 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP) + 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sou...

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Autores principales: Szerman, Natalia, Gonzalez, Claudia Beatriz, Sancho, Ana Maria, Grigioni, Gabriela Maria, Carduza, Fernando Jose, Vaudagna, Sergio Ramon
Formato: info:ar-repo/semantics/artículo
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
Procesamiento de Alimentos
Proteínas de Suero de Leche
Carne de Res
Aditivos
Tecnología
Propiedades Fisicoquímicas
Propiedades Organolépticas
Food Processing
Whey Protein
Beef
Additives
Technology
Chemicophysical Properties
Organoleptic Properties
Sistema Sous Vide
Acceso en línea:https://www.sciencedirect.com/science/article/pii/S0309174011003548
http://hdl.handle.net/20.500.12123/4280
https://doi.org/10.1016/j.meatsci.2011.08.013
Sumario:Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC) + 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC) + 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP) + 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP + NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC + NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP + NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC + NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP + NaCl or WPC/MWPC + NaCl depicted compacted and uniform microstructures. Muscles with STPP + NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP + NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP + NaCl had a better performance than WPC/MWPC + NaCl. However, the addition of WPC/MWPC + NaCl improved total yield in comparison to NaCl added or control ones.

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