Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w) + 0.625% NaCl, 2.625% WPC + 0.625% NaCl, 0.875% WPC + 1.875% NaCl, 2.625% WPC + 1.875% NaCl, and co...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
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Elsevier
2019
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| Online Access: | https://www.sciencedirect.com/science/article/pii/S0309174007004135 http://hdl.handle.net/20.500.12123/6064 https://doi.org/10.1016/j.meatsci.2007.12.012 |
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| author | Grigioni, Gabriela Maria Langman, Leandro Ezequiel Irurueta, Martin Vaudagna, Sergio Ramon Szerman, Natalia |
| author_browse | Grigioni, Gabriela Maria Irurueta, Martin Langman, Leandro Ezequiel Szerman, Natalia Vaudagna, Sergio Ramon |
| author_facet | Grigioni, Gabriela Maria Langman, Leandro Ezequiel Irurueta, Martin Vaudagna, Sergio Ramon Szerman, Natalia |
| author_sort | Grigioni, Gabriela Maria |
| collection | INTA Digital |
| description | Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w) + 0.625% NaCl, 2.625% WPC + 0.625% NaCl, 0.875% WPC + 1.875% NaCl, 2.625% WPC + 1.875% NaCl, and control (non-injected muscles). Odour analyses were carried out with an electronic nose (EN) system. EN data were evaluated applying Principal Component Analysis, Linear Discriminant Analysis and Partial Least Squares algorithm. EN was able to discriminate the odour profiles of cooked enhanced beef as a function of the amount of WPC added. No significant differences in odour profiles were observed regarding NaCl concentration. These results agreed with those obtained when odour profiles were analysed in WPC dispersions. The reported results support the applicability of EN methodology for analysing the impact of processing parameters on beef odour profiles. |
| format | Artículo |
| id | INTA6064 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA60642019-10-09T10:55:13Z Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina Grigioni, Gabriela Maria Langman, Leandro Ezequiel Irurueta, Martin Vaudagna, Sergio Ramon Szerman, Natalia Brines Beef Whey Protein Salmuera Carne de Res Proteínas de Suero de Leche Argentina Sous vide Processed Beef Odour Profiles Brine Solutions Vacuum Cooked Procesamiento Sous vide de la Carne Perfiles de Olor Soluciones de Salmuera Cocido al Vacío Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w) + 0.625% NaCl, 2.625% WPC + 0.625% NaCl, 0.875% WPC + 1.875% NaCl, 2.625% WPC + 1.875% NaCl, and control (non-injected muscles). Odour analyses were carried out with an electronic nose (EN) system. EN data were evaluated applying Principal Component Analysis, Linear Discriminant Analysis and Partial Least Squares algorithm. EN was able to discriminate the odour profiles of cooked enhanced beef as a function of the amount of WPC added. No significant differences in odour profiles were observed regarding NaCl concentration. These results agreed with those obtained when odour profiles were analysed in WPC dispersions. The reported results support the applicability of EN methodology for analysing the impact of processing parameters on beef odour profiles. 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: Langman, Leandro Ezequiel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Irurueta, Martin. 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. Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. 2019-10-09T10:43:56Z 2019-10-09T10:43:56Z 2007-12-23 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0309174007004135 http://hdl.handle.net/20.500.12123/6064 0309-1740 https://doi.org/10.1016/j.meatsci.2007.12.012 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 79 (3) : 568-575 (July 2008) |
| spellingShingle | Brines Beef Whey Protein Salmuera Carne de Res Proteínas de Suero de Leche Argentina Sous vide Processed Beef Odour Profiles Brine Solutions Vacuum Cooked Procesamiento Sous vide de la Carne Perfiles de Olor Soluciones de Salmuera Cocido al Vacío Grigioni, Gabriela Maria Langman, Leandro Ezequiel Irurueta, Martin Vaudagna, Sergio Ramon Szerman, Natalia Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina |
| title | Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina |
| title_full | Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina |
| title_fullStr | Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina |
| title_full_unstemmed | Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina |
| title_short | Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina |
| title_sort | effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole muscle beef from argentina |
| topic | Brines Beef Whey Protein Salmuera Carne de Res Proteínas de Suero de Leche Argentina Sous vide Processed Beef Odour Profiles Brine Solutions Vacuum Cooked Procesamiento Sous vide de la Carne Perfiles de Olor Soluciones de Salmuera Cocido al Vacío |
| url | https://www.sciencedirect.com/science/article/pii/S0309174007004135 http://hdl.handle.net/20.500.12123/6064 https://doi.org/10.1016/j.meatsci.2007.12.012 |
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