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dc.contributor.author
Szerman, Natalia
dc.contributor.author
Ferrari, Romina
dc.contributor.author
Sancho, Ana Maria
dc.contributor.author
Vaudagna, Sergio Ramon
dc.date.available
2021-01-18T20:14:21Z
dc.date.issued
2019-07
dc.identifier.citation
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; Elsevier Science; LWT - Food Science and Technology; 109; 7-2019; 93-100
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/122929
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
BEEF PATTIES
dc.subject
BOX-BEHNKEN DESIGN
dc.subject
HIGH HYDROSTATIC PRESSURE
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SODIUM CHLORIDE
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SODIUM TRIPOLYPHOSPHATE
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-01-13T18:56:39Z
dc.journal.volume
109
dc.journal.pagination
93-100
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
dc.description.fil
Fil: Ferrari, Romina. Universidad Argentina de la Empresa; Argentina
dc.description.fil
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
dc.description.fil
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.lwt.2019.04.001
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S002364381930297X
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