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Artículo

Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles

Szerman, NataliaIcon ; Gonzalez, Claudia BeatrizIcon ; Sancho, Ana Maria; Grigioni, Gabriela MariaIcon ; Carduza, Fernando; Vaudagna, Sergio RamonIcon
Fecha de publicación: 03/2012
Editorial: Elsevier
Revista: Meat Science
ISSN: 0309-1740
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Bioquímica y Biología Molecular

Resumen

Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC). +. 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC). +. 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP). +. 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP. +. NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC. +. NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP. +. NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC. +. NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP. +. NaCl or WPC/MWPC. +. NaCl depicted compacted and uniform microstructures. Muscles with STPP. +. NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP. +. NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP. +. NaCl had a better performance than WPC/MWPC. +. NaCl. However, the addition of WPC/MWPC. +. NaCl improved total yield in comparison to NaCl added or control ones.
Palabras clave: BEEF , MICROSTRUCTURE , SODIUM CHLORIDE , SOUS VIDE SYSTEM , WHEY PROTEIN CONCENTRATE , YIELD
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/194788
URL: https://www.sciencedirect.com/science/article/abs/pii/S0309174011003548
DOI: http://dx.doi.org/10.1016/j.meatsci.2011.08.013
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Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
Szerman, Natalia; Gonzalez, Claudia Beatriz; Sancho, Ana Maria; Grigioni, Gabriela Maria; Carduza, Fernando; et al.; Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles; Elsevier; Meat Science; 90; 3; 3-2012; 701-710
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