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, Natalia
; Gonzalez, Claudia Beatriz
; Sancho, Ana Maria; Grigioni, Gabriela Maria
; Carduza, Fernando; Vaudagna, Sergio Ramon
Fecha de publicación:
03/2012
Editorial:
Elsevier
Revista:
Meat Science
ISSN:
0309-1740
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
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.
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Articulos(SEDE CENTRAL)
Articulos de 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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