Flavored oven bags for cooking meat based on proteins

Autores
Di Giorgio, Luciana; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work deals with the activation of protein films with a flavoring and their evaluation as oven bags for cooking meat. Two protein sources, very different in origin, structure and functionality, such as bovine gelatin (BG) and soybean proteins isolate (SPI); and a curry powder were used to prepared films by casting. Curry addition to protein film significantly affected their appearance, activated them with important antioxidant properties and improved their mechanical resistance without modifying their water susceptibility. Oven bags were prepared by heat sealing the films. Those of SPI successfully resisted cooking treatments in both conventional and microwave ovens, while those of BG were disintegrated during cooking possibly due to their higher sensitivity to humidity. Furthermore SPI bags managed to transfer the flavor to chicken meat during cooking, without affecting their texture and water content.
Fil: Di Giorgio, Luciana. 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: Salgado, Pablo Rodrigo. 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: Mauri, Adriana 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
PROTEIN FILMS
SOYBEAN PROTEIN
BOVINE GELATIN
CURRY
MEAT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/109942
Acceder
id CONICETDig_753dd92f1d2ce3399c01b8504e248151
oai_identifier_str oai:ri.conicet.gov.ar:11336/109942
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Flavored oven bags for cooking meat based on proteinsDi Giorgio, LucianaSalgado, Pablo RodrigoMauri, Adriana NoemiPROTEIN FILMSSOYBEAN PROTEINBOVINE GELATINCURRYMEAThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work deals with the activation of protein films with a flavoring and their evaluation as oven bags for cooking meat. Two protein sources, very different in origin, structure and functionality, such as bovine gelatin (BG) and soybean proteins isolate (SPI); and a curry powder were used to prepared films by casting. Curry addition to protein film significantly affected their appearance, activated them with important antioxidant properties and improved their mechanical resistance without modifying their water susceptibility. Oven bags were prepared by heat sealing the films. Those of SPI successfully resisted cooking treatments in both conventional and microwave ovens, while those of BG were disintegrated during cooking possibly due to their higher sensitivity to humidity. Furthermore SPI bags managed to transfer the flavor to chicken meat during cooking, without affecting their texture and water content.Fil: Di Giorgio, Luciana. 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: Salgado, Pablo Rodrigo. 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: Mauri, Adriana 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; ArgentinaElsevier Science2019-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/109942Di Giorgio, Luciana; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Flavored oven bags for cooking meat based on proteins; Elsevier Science; LWT - Food Science and Technology; 101; 3-2019; 374-3810023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.11.002info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818309538?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:06:10Zoai:ri.conicet.gov.ar:11336/109942instacron: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 12:06:10.574CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Flavored oven bags for cooking meat based on proteins
title Flavored oven bags for cooking meat based on proteins
spellingShingle Flavored oven bags for cooking meat based on proteins
Di Giorgio, Luciana
PROTEIN FILMS
SOYBEAN PROTEIN
BOVINE GELATIN
CURRY
MEAT
title_short Flavored oven bags for cooking meat based on proteins
title_full Flavored oven bags for cooking meat based on proteins
title_fullStr Flavored oven bags for cooking meat based on proteins
title_full_unstemmed Flavored oven bags for cooking meat based on proteins
title_sort Flavored oven bags for cooking meat based on proteins
dc.creator.none.fl_str_mv Di Giorgio, Luciana
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author Di Giorgio, Luciana
author_facet Di Giorgio, Luciana
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author_role author
author2 Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author2_role author
author
dc.subject.none.fl_str_mv PROTEIN FILMS
SOYBEAN PROTEIN
BOVINE GELATIN
CURRY
MEAT
topic PROTEIN FILMS
SOYBEAN PROTEIN
BOVINE GELATIN
CURRY
MEAT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work deals with the activation of protein films with a flavoring and their evaluation as oven bags for cooking meat. Two protein sources, very different in origin, structure and functionality, such as bovine gelatin (BG) and soybean proteins isolate (SPI); and a curry powder were used to prepared films by casting. Curry addition to protein film significantly affected their appearance, activated them with important antioxidant properties and improved their mechanical resistance without modifying their water susceptibility. Oven bags were prepared by heat sealing the films. Those of SPI successfully resisted cooking treatments in both conventional and microwave ovens, while those of BG were disintegrated during cooking possibly due to their higher sensitivity to humidity. Furthermore SPI bags managed to transfer the flavor to chicken meat during cooking, without affecting their texture and water content.
Fil: Di Giorgio, Luciana. 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: Salgado, Pablo Rodrigo. 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: Mauri, Adriana 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 This work deals with the activation of protein films with a flavoring and their evaluation as oven bags for cooking meat. Two protein sources, very different in origin, structure and functionality, such as bovine gelatin (BG) and soybean proteins isolate (SPI); and a curry powder were used to prepared films by casting. Curry addition to protein film significantly affected their appearance, activated them with important antioxidant properties and improved their mechanical resistance without modifying their water susceptibility. Oven bags were prepared by heat sealing the films. Those of SPI successfully resisted cooking treatments in both conventional and microwave ovens, while those of BG were disintegrated during cooking possibly due to their higher sensitivity to humidity. Furthermore SPI bags managed to transfer the flavor to chicken meat during cooking, without affecting their texture and water content.
publishDate 2019
dc.date.none.fl_str_mv 2019-03
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/11336/109942
Di Giorgio, Luciana; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Flavored oven bags for cooking meat based on proteins; Elsevier Science; LWT - Food Science and Technology; 101; 3-2019; 374-381
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/109942
identifier_str_mv Di Giorgio, Luciana; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Flavored oven bags for cooking meat based on proteins; Elsevier Science; LWT - Food Science and Technology; 101; 3-2019; 374-381
0023-6438
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.lwt.2018.11.002
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818309538?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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_ 1846782417407311872
score 12.982451

Publicaciones similares