Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of p...
| 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/S0309174000001224 http://hdl.handle.net/20.500.12123/6050 https://doi.org/10.1016/S0309-1740(00)00122-4 |
| _version_ | 1855483735824138240 |
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| author | Porcella, Marcela I. Sanchez, Guillermo Vaudagna, Sergio Ramon Zanelli, Marta L. Descalzo, Adriana Maria Meichtri, Lelis Hemil Gallinger, Maria M. Lasta, Jorge Augusto |
| author_browse | Descalzo, Adriana Maria Gallinger, Maria M. Lasta, Jorge Augusto Meichtri, Lelis Hemil Porcella, Marcela I. Sanchez, Guillermo Vaudagna, Sergio Ramon Zanelli, Marta L. |
| author_facet | Porcella, Marcela I. Sanchez, Guillermo Vaudagna, Sergio Ramon Zanelli, Marta L. Descalzo, Adriana Maria Meichtri, Lelis Hemil Gallinger, Maria M. Lasta, Jorge Augusto |
| author_sort | Porcella, Marcela I. |
| collection | INTA Digital |
| description | Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy protein isolate (SPI). The sensory, microbiological and chemical stability of the product and its drip loss during a storage period of 14 days were studied. By adding a 2.5% SPI, the drip loss was prevented without introducing any change in the flavour, aroma and juiciness characteristics of the product. These sensory attributes were kept stable during the storage period studied. Chemical composition, oxidative and microbiological stability were not affected by the addition of SPI during the storage period, being similar for added and non-added SPI samples. Finally, SPI can be used in chorizos to improve their overall appearance during refrigerated storage while the product quality characteristics are not altered. |
| format | Artículo |
| id | INTA6050 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA60502019-10-08T11:48:11Z Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage Porcella, Marcela I. Sanchez, Guillermo Vaudagna, Sergio Ramon Zanelli, Marta L. Descalzo, Adriana Maria Meichtri, Lelis Hemil Gallinger, Maria M. Lasta, Jorge Augusto Soy Protein Vacuum Packaging Organoleptic Analysis Proteínas de la Soia Embalaje en Vacío Análisis Organoléptico Chorizos Pérdida por Goteo Sustancias reactivas al ácido tiobarbitúrico (TBARS) Análisis Sensorial Calidad Microbiana Drip Loss Thiobarbituric acid reactive substances (TBARS) Sensory Analysis Microbial Quality Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy protein isolate (SPI). The sensory, microbiological and chemical stability of the product and its drip loss during a storage period of 14 days were studied. By adding a 2.5% SPI, the drip loss was prevented without introducing any change in the flavour, aroma and juiciness characteristics of the product. These sensory attributes were kept stable during the storage period studied. Chemical composition, oxidative and microbiological stability were not affected by the addition of SPI during the storage period, being similar for added and non-added SPI samples. Finally, SPI can be used in chorizos to improve their overall appearance during refrigerated storage while the product quality characteristics are not altered. Fil. Porcella, Marcela I. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Sanchez, Guillermo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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 Fil: Zanelli, Marta L. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía y Sociología; Argentina. Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Meichtri, Lelis Hemil. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Gallinger, Maria M. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Lasta, Jorge Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. 2019-10-08T11:31:46Z 2019-10-08T11:31:46Z 2000-09-15 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0309174000001224 http://hdl.handle.net/20.500.12123/6050 0309-1740 https://doi.org/10.1016/S0309-1740(00)00122-4 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 57 (4) : 437-443 (April 2001). |
| spellingShingle | Soy Protein Vacuum Packaging Organoleptic Analysis Proteínas de la Soia Embalaje en Vacío Análisis Organoléptico Chorizos Pérdida por Goteo Sustancias reactivas al ácido tiobarbitúrico (TBARS) Análisis Sensorial Calidad Microbiana Drip Loss Thiobarbituric acid reactive substances (TBARS) Sensory Analysis Microbial Quality Porcella, Marcela I. Sanchez, Guillermo Vaudagna, Sergio Ramon Zanelli, Marta L. Descalzo, Adriana Maria Meichtri, Lelis Hemil Gallinger, Maria M. Lasta, Jorge Augusto Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage |
| title | Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage |
| title_full | Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage |
| title_fullStr | Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage |
| title_full_unstemmed | Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage |
| title_short | Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage |
| title_sort | soy protein isolate added to vacuum packaged chorizos effect on drip loss quality characteristics and stability during refrigerated storage |
| topic | Soy Protein Vacuum Packaging Organoleptic Analysis Proteínas de la Soia Embalaje en Vacío Análisis Organoléptico Chorizos Pérdida por Goteo Sustancias reactivas al ácido tiobarbitúrico (TBARS) Análisis Sensorial Calidad Microbiana Drip Loss Thiobarbituric acid reactive substances (TBARS) Sensory Analysis Microbial Quality |
| url | https://www.sciencedirect.com/science/article/pii/S0309174000001224 http://hdl.handle.net/20.500.12123/6050 https://doi.org/10.1016/S0309-1740(00)00122-4 |
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