Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicochemical and texture properties of beef patties. Patties were...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S002364381930297X http://hdl.handle.net/20.500.12123/5044 https://doi.org/10.1016/j.lwt.2019.04.001 |
| _version_ | 1855483544619450368 |
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| author | Szerman, Natalia Ferrari, Romina Sancho, Ana Maria Vaudagna, Sergio Ramon |
| author_browse | Ferrari, Romina Sancho, Ana Maria Szerman, Natalia Vaudagna, Sergio Ramon |
| author_facet | Szerman, Natalia Ferrari, Romina Sancho, Ana Maria Vaudagna, Sergio Ramon |
| author_sort | Szerman, Natalia |
| collection | INTA Digital |
| description | A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicochemical and texture properties of beef patties. Patties were manufactured with lean beef (80%w/w), fat (10%w/w), water (10%w/w) and NaCl and STPP concentrations according to the design and were subjected to high hydrostatic pressure (HHP) treatments according the design. Raw and cooked
patties pHs were modified by pressure level, NaCl and STPP concentration. Cooking loss increased when pressure level increased and additives concentrations decreased. NaCl and STPP concentrations and pressure level significantly modified colour parameters of raw patties; however, they had no effects on cooked patties. Moreover, texture parameters values increased with pressure level. |
| format | Artículo |
| id | INTA5044 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA50442019-05-06T15:43:46Z Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties Szerman, Natalia Ferrari, Romina Sancho, Ana Maria Vaudagna, Sergio Ramon Hydrostatic Pressure Sodium Chloride Presión Hidrostática Cloruro Sódico Sodium Tripolyphosphate Beef Patties A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicochemical and texture properties of beef patties. Patties were manufactured with lean beef (80%w/w), fat (10%w/w), water (10%w/w) and NaCl and STPP concentrations according to the design and were subjected to high hydrostatic pressure (HHP) treatments according the design. Raw and cooked patties pHs were modified by pressure level, NaCl and STPP concentration. Cooking loss increased when pressure level increased and additives concentrations decreased. NaCl and STPP concentrations and pressure level significantly modified colour parameters of raw patties; however, they had no effects on cooked patties. Moreover, texture parameters values increased with pressure level. Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Ferrari, Romina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina Fil: Sancho, Ana Maria. 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. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina. 2019-05-06T15:36:07Z 2019-05-06T15:36:07Z 2019-07 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S002364381930297X http://hdl.handle.net/20.500.12123/5044 0023-6438 https://doi.org/10.1016/j.lwt.2019.04.001 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Science and Technology 109 : 93-100 (July 2019) |
| spellingShingle | Hydrostatic Pressure Sodium Chloride Presión Hidrostática Cloruro Sódico Sodium Tripolyphosphate Beef Patties Szerman, Natalia Ferrari, Romina Sancho, Ana Maria Vaudagna, Sergio Ramon Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties |
| title | Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties |
| title_full | Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties |
| title_fullStr | Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties |
| title_full_unstemmed | Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties |
| title_short | Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties |
| title_sort | response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations pressure level and holding time on beef patties properties |
| topic | Hydrostatic Pressure Sodium Chloride Presión Hidrostática Cloruro Sódico Sodium Tripolyphosphate Beef Patties |
| url | https://www.sciencedirect.com/science/article/pii/S002364381930297X http://hdl.handle.net/20.500.12123/5044 https://doi.org/10.1016/j.lwt.2019.04.001 |
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