Mostrar el registro sencillo del ítem
dc.contributor.author
Romero, Mara Cristina
dc.contributor.author
Fogar, Ricardo Alejandro
dc.contributor.author
Doval, Mirtha Marina
dc.contributor.author
Romero, Ana María
dc.contributor.author
Judis, Maria Alicia
dc.date.available
2019-08-23T20:09:32Z
dc.date.issued
2019-09
dc.identifier.citation
Romero, Mara Cristina; Fogar, Ricardo Alejandro; Doval, Mirtha Marina; Romero, Ana María; Judis, Maria Alicia; Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage; Springer Verlag; Journal of Food Measurement and Characterization; 13; 3; 9-2019; 1907-1916
dc.identifier.issn
2193-4126
dc.identifier.uri
http://hdl.handle.net/11336/82063
dc.description.abstract
The aim of this study was to obtain a meat product with a healthier lipid profile and optimal cooking properties. It was evaluated the effect of corn starch content (0, 5 and 10 g/100 g sample) and whey protein concentrate content (0, 3 and 6 g/100 g sample) on cooking yield, moisture and fat retention and dimensional shrinkage of cooked beef patties. Patty formulation was optimised by response surface methodology. The optimised beef patty was elaborated and evaluated showing a good agreement between predicted and experimental responses. Also, nutritional value, cooking properties, lipid profile, consumer acceptance and product stability during frozen storage of optimised patty was determined. Addition of corn starch had a greater effect on cooking yield whereas whey protein content affected mainly to fat retention and dimensional shrinkage. Optimised beef patty presented an improved fatty acid profile and high consumer acceptance. In addition, optimised product showed acceptable stability in colour and textural parameters, lipid oxidation and microbiological counts during frozen storage, which suggests that binders in combination with soybean oil and dry soybean sprouts as antioxidant might be useful for meat industry in developing healthier lipid profile products, with satisfactory technological properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer Verlag
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Cooking Properties
dc.subject
Frozen Storage Stability
dc.subject
Healthier Lipid Profile
dc.subject
Meat Product
dc.subject
Response Surface Methodology
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-08-20T14:54:38Z
dc.identifier.eissn
2193-4134
dc.journal.volume
13
dc.journal.number
3
dc.journal.pagination
1907-1916
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Nueva York
dc.description.fil
Fil: Romero, Mara Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas. Laboratorio de Industrias Alimentarias II; Argentina
dc.description.fil
Fil: Fogar, Ricardo Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas. Laboratorio de Industrias Alimentarias II; Argentina
dc.description.fil
Fil: Doval, Mirtha Marina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas. Laboratorio de Industrias Alimentarias II; Argentina
dc.description.fil
Fil: Romero, Ana María. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas. Laboratorio de Industrias Alimentarias II; Argentina
dc.description.fil
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas. Laboratorio de Industrias Alimentarias II; Argentina
dc.journal.title
Journal of Food Measurement and Characterization
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11694-019-00109-4
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s11694-019-00109-4
Archivos asociados