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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/10467
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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 Técnicas2025-09-29T10:43:30Zoai: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:34982025-09-29 10:43:31.115CONICET 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_ |
1844614470706397184 |
score |
13.070432 |