Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

Autores
Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with preemulsified fish oil with good nutritional quality and similar characteristics than traditional ones.
Fil: Marchetti, Lucas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
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. Universidad Nacional de La Plata; Argentina
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. Universidad Nacional de La Plata; Argentina
Materia
Low-Fat Meat Sausages
Optimization
Water-Binding Properties
Response Surface Methodology
Fish Oil
Texture
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:11336/10467
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodologyMarchetti, LucasAndres, Silvina CeciliaCalifano, Alicia NoemiLow-Fat Meat SausagesOptimizationWater-Binding PropertiesResponse Surface MethodologyFish OilTexturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with preemulsified fish oil with good nutritional quality and similar characteristics than traditional ones.Fil: Marchetti, Lucas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Andres, Silvina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Califano, Alicia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaElsevier2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10467Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi; Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology; Elsevier; Meat Science; 96; 3; 2-2014; 1297-13030309-1740enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2013.11.004info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:16:21Zoai:ri.conicet.gov.ar:11336/10467instacron: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:34982025-10-22 12:16:21.976CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
title Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
spellingShingle Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
Marchetti, Lucas
Low-Fat Meat Sausages
Optimization
Water-Binding Properties
Response Surface Methodology
Fish Oil
Texture
title_short Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
title_full Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
title_fullStr Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
title_full_unstemmed Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
title_sort Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
dc.creator.none.fl_str_mv Marchetti, Lucas
Andres, Silvina Cecilia
Califano, Alicia Noemi
author Marchetti, Lucas
author_facet Marchetti, Lucas
Andres, Silvina Cecilia
Califano, Alicia Noemi
author_role author
author2 Andres, Silvina Cecilia
Califano, Alicia Noemi
author2_role author
author
dc.subject.none.fl_str_mv Low-Fat Meat Sausages
Optimization
Water-Binding Properties
Response Surface Methodology
Fish Oil
Texture
topic Low-Fat Meat Sausages
Optimization
Water-Binding Properties
Response Surface Methodology
Fish Oil
Texture
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with preemulsified fish oil with good nutritional quality and similar characteristics than traditional ones.
Fil: Marchetti, Lucas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
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. Universidad Nacional de La Plata; Argentina
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. Universidad Nacional de La Plata; Argentina
description Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with preemulsified fish oil with good nutritional quality and similar characteristics than traditional ones.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
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/11336/10467
Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi; Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology; Elsevier; Meat Science; 96; 3; 2-2014; 1297-1303
0309-1740
url http://hdl.handle.net/11336/10467
identifier_str_mv Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi; Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology; Elsevier; Meat Science; 96; 3; 2-2014; 1297-1303
0309-1740
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.2013.11.004
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
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_ 1846782583464001536
score 12.982451

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