Effect of salt addition on sous vide cooked whole beef muscles from Argentina
Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and d...
| 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/S0309174007003646 http://hdl.handle.net/20.500.12123/6060 https://doi.org/10.1016/j.meatsci.2007.11.001 |
| _version_ | 1855483738415169536 |
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| author | Vaudagna, Sergio Ramon Pazos, Adriana Alejandra Guidi, Silvina Mabel Sanchez, Guillermo Carp, D.J. Gonzalez, Claudia Beatriz |
| author_browse | Carp, D.J. Gonzalez, Claudia Beatriz Guidi, Silvina Mabel Pazos, Adriana Alejandra Sanchez, Guillermo Vaudagna, Sergio Ramon |
| author_facet | Vaudagna, Sergio Ramon Pazos, Adriana Alejandra Guidi, Silvina Mabel Sanchez, Guillermo Carp, D.J. Gonzalez, Claudia Beatriz |
| author_sort | Vaudagna, Sergio Ramon |
| collection | INTA Digital |
| description | Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and distribution, and micro- and ultra-structure were evaluated. Quadratic surface responses equations were obtained from data (pH, cooking loss and colour parameters) as a function of the salts concentrations and cooking temperature. Both salts – alone or in combination – successfully reduced cooking loss. The best results were obtained for the combinations 0.25%STPP + 1.20%NaCl and 0.25%STPP + 0.70%NaCl, and temperatures between 60 and 65 °C. Under these conditions, cooking loss was reduced close to 0%. pH was only dependent on STPP concentration, with a threshold concentration value of 0.25%. Temperature increment and NaCl addition produced a redness reduction. STPP incorporation recovered partially this parameter in comparison to non-added samples. Microscopy and SDS–PAGE results support the effect of the selected combinations of factors, suggesting that both salts together induced protein solubilization and gelation upon heating. |
| format | Artículo |
| id | INTA6060 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA60602019-10-08T14:07:01Z Effect of salt addition on sous vide cooked whole beef muscles from Argentina Vaudagna, Sergio Ramon Pazos, Adriana Alejandra Guidi, Silvina Mabel Sanchez, Guillermo Carp, D.J. Gonzalez, Claudia Beatriz Beef Sodium Chloride Phosphates Carne de Res Cloruro Sódico Fosfatos Argentina Sous Vide Processing Cooking Weight Loss Procesamiento Sous vide Pérdida de Peso para Cocinar Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and distribution, and micro- and ultra-structure were evaluated. Quadratic surface responses equations were obtained from data (pH, cooking loss and colour parameters) as a function of the salts concentrations and cooking temperature. Both salts – alone or in combination – successfully reduced cooking loss. The best results were obtained for the combinations 0.25%STPP + 1.20%NaCl and 0.25%STPP + 0.70%NaCl, and temperatures between 60 and 65 °C. Under these conditions, cooking loss was reduced close to 0%. pH was only dependent on STPP concentration, with a threshold concentration value of 0.25%. Temperature increment and NaCl addition produced a redness reduction. STPP incorporation recovered partially this parameter in comparison to non-added samples. Microscopy and SDS–PAGE results support the effect of the selected combinations of factors, suggesting that both salts together induced protein solubilization and gelation upon heating. 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. Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Fil: Guidi, Silvina Mabel. 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: Carp, D.J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina. 2019-10-08T13:56:40Z 2019-10-08T13:56:40Z 2007-11-17 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0309174007003646 http://hdl.handle.net/20.500.12123/6060 0309-1740 https://doi.org/10.1016/j.meatsci.2007.11.001 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 79 (3) : 470-482 (July 2008) |
| spellingShingle | Beef Sodium Chloride Phosphates Carne de Res Cloruro Sódico Fosfatos Argentina Sous Vide Processing Cooking Weight Loss Procesamiento Sous vide Pérdida de Peso para Cocinar Vaudagna, Sergio Ramon Pazos, Adriana Alejandra Guidi, Silvina Mabel Sanchez, Guillermo Carp, D.J. Gonzalez, Claudia Beatriz Effect of salt addition on sous vide cooked whole beef muscles from Argentina |
| title | Effect of salt addition on sous vide cooked whole beef muscles from Argentina |
| title_full | Effect of salt addition on sous vide cooked whole beef muscles from Argentina |
| title_fullStr | Effect of salt addition on sous vide cooked whole beef muscles from Argentina |
| title_full_unstemmed | Effect of salt addition on sous vide cooked whole beef muscles from Argentina |
| title_short | Effect of salt addition on sous vide cooked whole beef muscles from Argentina |
| title_sort | effect of salt addition on sous vide cooked whole beef muscles from argentina |
| topic | Beef Sodium Chloride Phosphates Carne de Res Cloruro Sódico Fosfatos Argentina Sous Vide Processing Cooking Weight Loss Procesamiento Sous vide Pérdida de Peso para Cocinar |
| url | https://www.sciencedirect.com/science/article/pii/S0309174007003646 http://hdl.handle.net/20.500.12123/6060 https://doi.org/10.1016/j.meatsci.2007.11.001 |
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