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dc.contributor.author
Marchetti, Lucas
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dc.contributor.author
Andres, Silvina Cecilia
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dc.contributor.author
Califano, Alicia Noemi
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dc.date.available
2016-12-12T20:37:07Z
dc.date.issued
2013-05
dc.identifier.citation
Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi; Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders; Elsevier Science; LWT - Food Science and Technology; 51; 5-2013; 514-523
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/9184
dc.description.abstract
The effect of the addition of several binders (milk proteins concentrate, whey protein concentrate, thermally treated whey protein concentrate, ovalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures of k:i carrageenans or xanthan-locust bean gums) to low-lipid meat emulsions formulated with fish oil were compared to control formulations with fat or fish oil without any binder added. Process yields were higher than 96 g/100 g, except for formulation with hydroxypropylmethylcellulose. Formulations with hydrocolloids presented less weight lost by centrifugation than both controls. The differences in the amount of non-frozen water explain the results obtained for process yield and liquid released by centrifugation. Significant differences in hardness were found between formulations. Addition of milk proteins concentrate, xanthan-locust bean gums, and mix of carrageenans gave the highest hardness, similar to control formulation with fat. Hardness presented a good correlation with the plateau modulus obtained from frequency sweep curves. The mechanical spectra of cooked batters showed a gel-like behavior. Viscoelastic behavior of the cooked batters was satisfactory modeled using broadened BSW equation to predict the mechanical relaxation spectrum in the linear viscoelastic range. Thermo-rheological curves were related with modulated differential scanning calorimetry results.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Low-Lipid Meat Sausages
dc.subject
Fish Oil
dc.subject
Oscillatory Rheometry
dc.subject
Modulated Differential Scanning Calorimetry
dc.subject
Texture
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:08:53Z
dc.journal.volume
51
dc.journal.pagination
514-523
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Marchetti, Lucas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Andres, Silvina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Califano, Alicia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
dc.journal.title
LWT - Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812004902
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2012.12.006
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