Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausage...

Autores
Szerman, Natalia; Rao, Wei Li; Li, Xin; Yang, Yang; Vaudagna, Sergio Ramon; Zhang, De Quan
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min.
Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rao, Wei Li. Chinese Academy of Sciences; República de China
Fil: Li, Xin. Chinese Academy of Sciences; República de China
Fil: Yang, Yang. Chinese Academy of Sciences; República de China
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Zhang, De Quan. Chinese Academy of Sciences; República de China
Materia
Dpcd
Sausage Quality
Lamb Meat
Microbiological Quality
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:11336/36078
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/36078
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb SausagesSzerman, NataliaRao, Wei LiLi, XinYang, YangVaudagna, Sergio RamonZhang, De QuanDpcdSausage QualityLamb MeatMicrobiological Qualityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min.Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rao, Wei Li. Chinese Academy of Sciences; República de ChinaFil: Li, Xin. Chinese Academy of Sciences; República de ChinaFil: Yang, Yang. Chinese Academy of Sciences; República de ChinaFil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Zhang, De Quan. Chinese Academy of Sciences; República de ChinaSpringer2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/36078Szerman, Natalia; Rao, Wei Li; Li, Xin; Yang, Yang; Vaudagna, Sergio Ramon; et al.; Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages; Springer; Food Engineering Reviews; 7; 2; 8-2014; 241-2491866-7910CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s12393-014-9092-9info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs12393-014-9092-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:22:16Zoai:ri.conicet.gov.ar:11336/36078instacron: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:34982025-09-10 13:22:17.133CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
title Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
spellingShingle Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
Szerman, Natalia
Dpcd
Sausage Quality
Lamb Meat
Microbiological Quality
title_short Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
title_full Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
title_fullStr Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
title_full_unstemmed Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
title_sort Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
dc.creator.none.fl_str_mv Szerman, Natalia
Rao, Wei Li
Li, Xin
Yang, Yang
Vaudagna, Sergio Ramon
Zhang, De Quan
author Szerman, Natalia
author_facet Szerman, Natalia
Rao, Wei Li
Li, Xin
Yang, Yang
Vaudagna, Sergio Ramon
Zhang, De Quan
author_role author
author2 Rao, Wei Li
Li, Xin
Yang, Yang
Vaudagna, Sergio Ramon
Zhang, De Quan
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Dpcd
Sausage Quality
Lamb Meat
Microbiological Quality
topic Dpcd
Sausage Quality
Lamb Meat
Microbiological Quality
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min.
Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rao, Wei Li. Chinese Academy of Sciences; República de China
Fil: Li, Xin. Chinese Academy of Sciences; República de China
Fil: Yang, Yang. Chinese Academy of Sciences; República de China
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Zhang, De Quan. Chinese Academy of Sciences; República de China
description The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
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/11336/36078
Szerman, Natalia; Rao, Wei Li; Li, Xin; Yang, Yang; Vaudagna, Sergio Ramon; et al.; Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages; Springer; Food Engineering Reviews; 7; 2; 8-2014; 241-249
1866-7910
CONICET Digital
CONICET
url http://hdl.handle.net/11336/36078
identifier_str_mv Szerman, Natalia; Rao, Wei Li; Li, Xin; Yang, Yang; Vaudagna, Sergio Ramon; et al.; Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages; Springer; Food Engineering Reviews; 7; 2; 8-2014; 241-249
1866-7910
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s12393-014-9092-9
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs12393-014-9092-9
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 Springer
publisher.none.fl_str_mv Springer
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
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score 12.48226

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