Stress relaxation characteristics of low-fat chicken sausages made in Argentina

Autores
Andres, Silvina Cecilia; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Low-fat sausages were prepared with fresh chicken breast meat and formulated with different levels of added fat, whey protein concentrate, and hydrocolloids (xanthan and guar gums) to study the effect of composition on the stress relaxation behavior of the products. Stress relaxation experiments were conducted on precooked sausages at 25 °C. Generalized Maxwell and empirical Peleg models were used to predict the stress relaxation behavior of the material. A model with seven maxwellian elements in parallel with a pure elastic element showed a very good agreement with experimental data. Results show that the proposed model satisfactorily fits the experimental data better than Peleg's model or Maxwell models with less elements. The relaxation time distribution functions were obtained. The characteristic relaxation time was shorter (2500 s) for the formulations with no added fat which produced a less elastic product while the sausages with added fat showed longer characteristic relaxation time (5000 s). The stress relaxation experiment differentiated the viscoelastic nature of different formulations due to reduction of fat content.
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
BREAST CHICKEN MEAT
HYDROCOLLOIDS
LOW-FAT SAUSAGES
STRESS RELAXATION
WHEY PROTEINS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/151191
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/151191
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stress relaxation characteristics of low-fat chicken sausages made in ArgentinaAndres, Silvina CeciliaZaritzky, Noemi ElisabetCalifano, Alicia NoemiBREAST CHICKEN MEATHYDROCOLLOIDSLOW-FAT SAUSAGESSTRESS RELAXATIONWHEY PROTEINShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Low-fat sausages were prepared with fresh chicken breast meat and formulated with different levels of added fat, whey protein concentrate, and hydrocolloids (xanthan and guar gums) to study the effect of composition on the stress relaxation behavior of the products. Stress relaxation experiments were conducted on precooked sausages at 25 °C. Generalized Maxwell and empirical Peleg models were used to predict the stress relaxation behavior of the material. A model with seven maxwellian elements in parallel with a pure elastic element showed a very good agreement with experimental data. Results show that the proposed model satisfactorily fits the experimental data better than Peleg's model or Maxwell models with less elements. The relaxation time distribution functions were obtained. The characteristic relaxation time was shorter (2500 s) for the formulations with no added fat which produced a less elastic product while the sausages with added fat showed longer characteristic relaxation time (5000 s). The stress relaxation experiment differentiated the viscoelastic nature of different formulations due to reduction of fat content.Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2008-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/151191Andres, Silvina Cecilia; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Stress relaxation characteristics of low-fat chicken sausages made in Argentina; Elsevier; Meat Science; 79; 3; 7-2008; 589-5940309-17401873-4138CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2007.12.013info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0309174007004147info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:10Zoai:ri.conicet.gov.ar:11336/151191instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:08:10.599CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stress relaxation characteristics of low-fat chicken sausages made in Argentina
title Stress relaxation characteristics of low-fat chicken sausages made in Argentina
spellingShingle Stress relaxation characteristics of low-fat chicken sausages made in Argentina
Andres, Silvina Cecilia
BREAST CHICKEN MEAT
HYDROCOLLOIDS
LOW-FAT SAUSAGES
STRESS RELAXATION
WHEY PROTEINS
title_short Stress relaxation characteristics of low-fat chicken sausages made in Argentina
title_full Stress relaxation characteristics of low-fat chicken sausages made in Argentina
title_fullStr Stress relaxation characteristics of low-fat chicken sausages made in Argentina
title_full_unstemmed Stress relaxation characteristics of low-fat chicken sausages made in Argentina
title_sort Stress relaxation characteristics of low-fat chicken sausages made in Argentina
dc.creator.none.fl_str_mv Andres, Silvina Cecilia
Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author Andres, Silvina Cecilia
author_facet Andres, Silvina Cecilia
Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author_role author
author2 Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author2_role author
author
dc.subject.none.fl_str_mv BREAST CHICKEN MEAT
HYDROCOLLOIDS
LOW-FAT SAUSAGES
STRESS RELAXATION
WHEY PROTEINS
topic BREAST CHICKEN MEAT
HYDROCOLLOIDS
LOW-FAT SAUSAGES
STRESS RELAXATION
WHEY PROTEINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Low-fat sausages were prepared with fresh chicken breast meat and formulated with different levels of added fat, whey protein concentrate, and hydrocolloids (xanthan and guar gums) to study the effect of composition on the stress relaxation behavior of the products. Stress relaxation experiments were conducted on precooked sausages at 25 °C. Generalized Maxwell and empirical Peleg models were used to predict the stress relaxation behavior of the material. A model with seven maxwellian elements in parallel with a pure elastic element showed a very good agreement with experimental data. Results show that the proposed model satisfactorily fits the experimental data better than Peleg's model or Maxwell models with less elements. The relaxation time distribution functions were obtained. The characteristic relaxation time was shorter (2500 s) for the formulations with no added fat which produced a less elastic product while the sausages with added fat showed longer characteristic relaxation time (5000 s). The stress relaxation experiment differentiated the viscoelastic nature of different formulations due to reduction of fat content.
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Low-fat sausages were prepared with fresh chicken breast meat and formulated with different levels of added fat, whey protein concentrate, and hydrocolloids (xanthan and guar gums) to study the effect of composition on the stress relaxation behavior of the products. Stress relaxation experiments were conducted on precooked sausages at 25 °C. Generalized Maxwell and empirical Peleg models were used to predict the stress relaxation behavior of the material. A model with seven maxwellian elements in parallel with a pure elastic element showed a very good agreement with experimental data. Results show that the proposed model satisfactorily fits the experimental data better than Peleg's model or Maxwell models with less elements. The relaxation time distribution functions were obtained. The characteristic relaxation time was shorter (2500 s) for the formulations with no added fat which produced a less elastic product while the sausages with added fat showed longer characteristic relaxation time (5000 s). The stress relaxation experiment differentiated the viscoelastic nature of different formulations due to reduction of fat content.
publishDate 2008
dc.date.none.fl_str_mv 2008-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/151191
Andres, Silvina Cecilia; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Stress relaxation characteristics of low-fat chicken sausages made in Argentina; Elsevier; Meat Science; 79; 3; 7-2008; 589-594
0309-1740
1873-4138
CONICET Digital
CONICET
url http://hdl.handle.net/11336/151191
identifier_str_mv Andres, Silvina Cecilia; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Stress relaxation characteristics of low-fat chicken sausages made in Argentina; Elsevier; Meat Science; 79; 3; 7-2008; 589-594
0309-1740
1873-4138
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2007.12.013
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0309174007004147
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270034112544768
score 13.13397

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