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...
| Main Authors: | , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
|
| Subjects: | |
| Online Access: | 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 |
| _version_ | 1855035293115088896 |
|---|---|
| author | Szerman, Natalia Gonzalez, Claudia Beatriz Sancho, Ana Maria Grigioni, Gabriela Maria Carduza, Fernando Jose Vaudagna, Sergio Ramon |
| author_browse | Carduza, Fernando Jose Gonzalez, Claudia Beatriz Grigioni, Gabriela Maria Sancho, Ana Maria Szerman, Natalia Vaudagna, Sergio Ramon |
| author_facet | Szerman, Natalia Gonzalez, Claudia Beatriz Sancho, Ana Maria Grigioni, Gabriela Maria Carduza, Fernando Jose Vaudagna, Sergio Ramon |
| author_sort | Szerman, Natalia |
| collection | INTA Digital |
| description | 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4280 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA42802019-01-17T11:31:32Z 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 Szerman, Natalia Gonzalez, Claudia Beatriz Sancho, Ana Maria Grigioni, Gabriela Maria Carduza, Fernando Jose Vaudagna, Sergio Ramon 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 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. 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: Gonzalez, Claudia Beatriz . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina. Universidad Nacional de General San Martín; Argentina Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; 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. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina Fil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina 2019-01-17T11:30:04Z 2019-01-17T11:30:04Z 2012-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0309174011003548 http://hdl.handle.net/20.500.12123/4280 0309-1740 1873-4138 https://doi.org/10.1016/j.meatsci.2011.08.013 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 90 (3) : 701-710 (March 2012) |
| spellingShingle | 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 Szerman, Natalia Gonzalez, Claudia Beatriz Sancho, Ana Maria Grigioni, Gabriela Maria Carduza, Fernando Jose Vaudagna, Sergio Ramon 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 |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | 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 |
| url | 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 |
| work_keys_str_mv | AT szermannatalia effectoftheadditionofconventionaladditivesandwheyproteinsconcentratesontechnologicalparametersphysicochemicalpropertiesmicrostructureandsensoryattributesofsousvidecookedbeefmuscles AT gonzalezclaudiabeatriz effectoftheadditionofconventionaladditivesandwheyproteinsconcentratesontechnologicalparametersphysicochemicalpropertiesmicrostructureandsensoryattributesofsousvidecookedbeefmuscles AT sanchoanamaria effectoftheadditionofconventionaladditivesandwheyproteinsconcentratesontechnologicalparametersphysicochemicalpropertiesmicrostructureandsensoryattributesofsousvidecookedbeefmuscles AT grigionigabrielamaria effectoftheadditionofconventionaladditivesandwheyproteinsconcentratesontechnologicalparametersphysicochemicalpropertiesmicrostructureandsensoryattributesofsousvidecookedbeefmuscles AT carduzafernandojose effectoftheadditionofconventionaladditivesandwheyproteinsconcentratesontechnologicalparametersphysicochemicalpropertiesmicrostructureandsensoryattributesofsousvidecookedbeefmuscles AT vaudagnasergioramon effectoftheadditionofconventionaladditivesandwheyproteinsconcentratesontechnologicalparametersphysicochemicalpropertiesmicrostructureandsensoryattributesofsousvidecookedbeefmuscles |