Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties

Autores
Szerman, Natalia; Ferrari, Romina; Sancho, Ana Maria; Vaudagna, Sergio Ramon
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicochemical and texture properties of beef patties. Patties were manufactured with lean beef (80%w/w), fat (10%w/w), water (10%w/w) and NaCl and STPP concentrations according to the design and were subjected to high hydrostatic pressure (HHP) treatments according the design. Raw and cooked patties pHs were modified by pressure level, NaCl and STPP concentration. Cooking loss increased when pressure level increased and additives concentrations decreased. NaCl and STPP concentrations and pressure level significantly modified colour parameters of raw patties; however, they had no effects on cooked patties. Moreover, texture parameters values increased with pressure level.
Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Ferrari, Romina. Universidad Argentina de la Empresa; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa; Argentina
Materia
BEEF PATTIES
BOX-BEHNKEN DESIGN
HIGH HYDROSTATIC PRESSURE
SODIUM CHLORIDE
SODIUM TRIPOLYPHOSPHATE
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:11336/122929
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/122929
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties propertiesSzerman, NataliaFerrari, RominaSancho, Ana MariaVaudagna, Sergio RamonBEEF PATTIESBOX-BEHNKEN DESIGNHIGH HYDROSTATIC PRESSURESODIUM CHLORIDESODIUM TRIPOLYPHOSPHATEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicochemical and texture properties of beef patties. Patties were manufactured with lean beef (80%w/w), fat (10%w/w), water (10%w/w) and NaCl and STPP concentrations according to the design and were subjected to high hydrostatic pressure (HHP) treatments according the design. Raw and cooked patties pHs were modified by pressure level, NaCl and STPP concentration. Cooking loss increased when pressure level increased and additives concentrations decreased. NaCl and STPP concentrations and pressure level significantly modified colour parameters of raw patties; however, they had no effects on cooked patties. Moreover, texture parameters values increased with pressure level.Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; ArgentinaFil: Ferrari, Romina. Universidad Argentina de la Empresa; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; ArgentinaFil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa; ArgentinaElsevier Science2019-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/122929Szerman, Natalia; Ferrari, Romina; Sancho, Ana Maria; Vaudagna, Sergio Ramon; Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties; Elsevier Science; LWT - Food Science and Technology; 109; 7-2019; 93-1000023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.04.001info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S002364381930297Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:49:27Zoai:ri.conicet.gov.ar:11336/122929instacron: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 09:49:27.689CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
title Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
spellingShingle Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
Szerman, Natalia
BEEF PATTIES
BOX-BEHNKEN DESIGN
HIGH HYDROSTATIC PRESSURE
SODIUM CHLORIDE
SODIUM TRIPOLYPHOSPHATE
title_short Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
title_full Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
title_fullStr Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
title_full_unstemmed Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
title_sort Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
dc.creator.none.fl_str_mv Szerman, Natalia
Ferrari, Romina
Sancho, Ana Maria
Vaudagna, Sergio Ramon
author Szerman, Natalia
author_facet Szerman, Natalia
Ferrari, Romina
Sancho, Ana Maria
Vaudagna, Sergio Ramon
author_role author
author2 Ferrari, Romina
Sancho, Ana Maria
Vaudagna, Sergio Ramon
author2_role author
author
author
dc.subject.none.fl_str_mv BEEF PATTIES
BOX-BEHNKEN DESIGN
HIGH HYDROSTATIC PRESSURE
SODIUM CHLORIDE
SODIUM TRIPOLYPHOSPHATE
topic BEEF PATTIES
BOX-BEHNKEN DESIGN
HIGH HYDROSTATIC PRESSURE
SODIUM CHLORIDE
SODIUM TRIPOLYPHOSPHATE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicochemical and texture properties of beef patties. Patties were manufactured with lean beef (80%w/w), fat (10%w/w), water (10%w/w) and NaCl and STPP concentrations according to the design and were subjected to high hydrostatic pressure (HHP) treatments according the design. Raw and cooked patties pHs were modified by pressure level, NaCl and STPP concentration. Cooking loss increased when pressure level increased and additives concentrations decreased. NaCl and STPP concentrations and pressure level significantly modified colour parameters of raw patties; however, they had no effects on cooked patties. Moreover, texture parameters values increased with pressure level.
Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Ferrari, Romina. Universidad Argentina de la Empresa; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa; Argentina
description A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicochemical and texture properties of beef patties. Patties were manufactured with lean beef (80%w/w), fat (10%w/w), water (10%w/w) and NaCl and STPP concentrations according to the design and were subjected to high hydrostatic pressure (HHP) treatments according the design. Raw and cooked patties pHs were modified by pressure level, NaCl and STPP concentration. Cooking loss increased when pressure level increased and additives concentrations decreased. NaCl and STPP concentrations and pressure level significantly modified colour parameters of raw patties; however, they had no effects on cooked patties. Moreover, texture parameters values increased with pressure level.
publishDate 2019
dc.date.none.fl_str_mv 2019-07
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/11336/122929
Szerman, Natalia; Ferrari, Romina; Sancho, Ana Maria; Vaudagna, Sergio Ramon; Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties; Elsevier Science; LWT - Food Science and Technology; 109; 7-2019; 93-100
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/122929
identifier_str_mv Szerman, Natalia; Ferrari, Romina; Sancho, Ana Maria; Vaudagna, Sergio Ramon; Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties; Elsevier Science; LWT - Food Science and Technology; 109; 7-2019; 93-100
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.2019.04.001
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S002364381930297X
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_ 1844613531116240896
score 13.070432

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