Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef
Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue microstructure. The muscles were injected at 120% (over original weight) wit...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0309174007000046 http://hdl.handle.net/20.500.12123/6063 https://doi.org/10.1016/j.meatsci.2007.01.001 |
| _version_ | 1855035607530602496 |
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| 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 cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue microstructure. The muscles were injected at 120% (over original weight) with a brine formulated to give a concentration of 3.5% whey protein concentrate and 0.7% sodium chloride on an injected raw product basis. Pre-injection tumbling did not affect most of the evaluated parameters. Brine addition reduced significantly the cooking and total weight losses. Total weight loss was 7.2% for injected muscles, and significantly higher (28.2%) for non-injected ones. Brine incorporation increased pH and reduced shear force values of cooked muscles. Extended post-injection tumbling (5 rpm–10 h) improved brine distribution and visual appearance, and also diminished the shear force values of cooked muscles. However, this treatment increased the weight losses of post-injection tumbling and cooking-pasteurization stages. |
| format | info:ar-repo/semantics/artículo |
| id | INTA6063 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| record_format | dspace |
| spelling | INTA60632019-10-08T16:42:28Z Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef Szerman, Natalia Gonzalez, Claudia Beatriz Sancho, Ana Maria Grigioni, Gabriela Maria Carduza, Fernando Jose Vaudagna, Sergio Ramon Beef Sodium Chloride Whey Protein Carne de Res Cloruro Sódico Proteínas de Suero de Leche Sous Vide Processing Tumbling Procesamiento Sous vide Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue microstructure. The muscles were injected at 120% (over original weight) with a brine formulated to give a concentration of 3.5% whey protein concentrate and 0.7% sodium chloride on an injected raw product basis. Pre-injection tumbling did not affect most of the evaluated parameters. Brine addition reduced significantly the cooking and total weight losses. Total weight loss was 7.2% for injected muscles, and significantly higher (28.2%) for non-injected ones. Brine incorporation increased pH and reduced shear force values of cooked muscles. Extended post-injection tumbling (5 rpm–10 h) improved brine distribution and visual appearance, and also diminished the shear force values of cooked muscles. However, this treatment increased the weight losses of post-injection tumbling and cooking-pasteurization stages. Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Luján, Departamento de Ciencias Básicas; 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. Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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. 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. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. 2019-10-08T15:42:14Z 2019-10-08T15:42:14Z 2007-01-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0309174007000046 http://hdl.handle.net/20.500.12123/6063 0309-1740 https://doi.org/10.1016/j.meatsci.2007.01.001 eng info:eu-repo/semantics/restrictedAccess application/pdf Meat science 76 (3) : 463-473. (July 2007) |
| spellingShingle | Beef Sodium Chloride Whey Protein Carne de Res Cloruro Sódico Proteínas de Suero de Leche Sous Vide Processing Tumbling Procesamiento Sous vide Szerman, Natalia Gonzalez, Claudia Beatriz Sancho, Ana Maria Grigioni, Gabriela Maria Carduza, Fernando Jose Vaudagna, Sergio Ramon Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef |
| title | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef |
| title_full | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef |
| title_fullStr | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef |
| title_full_unstemmed | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef |
| title_short | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef |
| title_sort | effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters physical properties and visual appearance of sous vide cooked beef |
| topic | Beef Sodium Chloride Whey Protein Carne de Res Cloruro Sódico Proteínas de Suero de Leche Sous Vide Processing Tumbling Procesamiento Sous vide |
| url | https://www.sciencedirect.com/science/article/pii/S0309174007000046 http://hdl.handle.net/20.500.12123/6063 https://doi.org/10.1016/j.meatsci.2007.01.001 |
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