Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of so...

Autores
Szerman, Natalia; Gonzalez, Claudia Beatriz; Sancho, Ana Maria; Grigioni, Gabriela Maria; Carduza, Fernando; Vaudagna, Sergio Ramon
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC). +. 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC). +. 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP). +. 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP. +. NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC. +. NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP. +. NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC. +. NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP. +. NaCl or WPC/MWPC. +. NaCl depicted compacted and uniform microstructures. Muscles with STPP. +. NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP. +. NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP. +. NaCl had a better performance than WPC/MWPC. +. NaCl. However, the addition of WPC/MWPC. +. NaCl improved total yield in comparison to NaCl added or control ones.
Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carduza, Fernando. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
BEEF
MICROSTRUCTURE
SODIUM CHLORIDE
SOUS VIDE SYSTEM
WHEY PROTEIN CONCENTRATE
YIELD
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:11336/194788
Acceder
id CONICETDig_c487537206c64b36939ab6bbd9812520
oai_identifier_str oai:ri.conicet.gov.ar:11336/194788
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef musclesSzerman, NataliaGonzalez, Claudia BeatrizSancho, Ana MariaGrigioni, Gabriela MariaCarduza, FernandoVaudagna, Sergio RamonBEEFMICROSTRUCTURESODIUM CHLORIDESOUS VIDE SYSTEMWHEY PROTEIN CONCENTRATEYIELDhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC). +. 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC). +. 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP). +. 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP. +. NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC. +. NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP. +. NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC. +. NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP. +. NaCl or WPC/MWPC. +. NaCl depicted compacted and uniform microstructures. Muscles with STPP. +. NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP. +. NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP. +. NaCl had a better performance than WPC/MWPC. +. NaCl. However, the addition of WPC/MWPC. +. NaCl improved total yield in comparison to NaCl added or control ones.Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón; ArgentinaFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Carduza, Fernando. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2012-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/194788Szerman, Natalia; Gonzalez, Claudia Beatriz; Sancho, Ana Maria; Grigioni, Gabriela Maria; Carduza, Fernando; et al.; Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles; Elsevier; Meat Science; 90; 3; 3-2012; 701-7100309-1740CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0309174011003548info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2011.08.013info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-29T12:35:10Zoai:ri.conicet.gov.ar:11336/194788instacron: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:34982025-10-29 12:35:10.993CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles
title Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles
spellingShingle Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles
Szerman, Natalia
BEEF
MICROSTRUCTURE
SODIUM CHLORIDE
SOUS VIDE SYSTEM
WHEY PROTEIN CONCENTRATE
YIELD
title_short Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles
title_full Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles
title_fullStr Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles
title_full_unstemmed Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles
title_sort Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles
dc.creator.none.fl_str_mv Szerman, Natalia
Gonzalez, Claudia Beatriz
Sancho, Ana Maria
Grigioni, Gabriela Maria
Carduza, Fernando
Vaudagna, Sergio Ramon
author Szerman, Natalia
author_facet Szerman, Natalia
Gonzalez, Claudia Beatriz
Sancho, Ana Maria
Grigioni, Gabriela Maria
Carduza, Fernando
Vaudagna, Sergio Ramon
author_role author
author2 Gonzalez, Claudia Beatriz
Sancho, Ana Maria
Grigioni, Gabriela Maria
Carduza, Fernando
Vaudagna, Sergio Ramon
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BEEF
MICROSTRUCTURE
SODIUM CHLORIDE
SOUS VIDE SYSTEM
WHEY PROTEIN CONCENTRATE
YIELD
topic BEEF
MICROSTRUCTURE
SODIUM CHLORIDE
SOUS VIDE SYSTEM
WHEY PROTEIN CONCENTRATE
YIELD
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC). +. 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC). +. 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP). +. 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP. +. NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC. +. NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP. +. NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC. +. NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP. +. NaCl or WPC/MWPC. +. NaCl depicted compacted and uniform microstructures. Muscles with STPP. +. NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP. +. NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP. +. NaCl had a better performance than WPC/MWPC. +. NaCl. However, the addition of WPC/MWPC. +. NaCl improved total yield in comparison to NaCl added or control ones.
Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carduza, Fernando. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC). +. 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC). +. 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP). +. 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP. +. NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC. +. NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP. +. NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC. +. NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP. +. NaCl or WPC/MWPC. +. NaCl depicted compacted and uniform microstructures. Muscles with STPP. +. NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP. +. NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP. +. NaCl had a better performance than WPC/MWPC. +. NaCl. However, the addition of WPC/MWPC. +. NaCl improved total yield in comparison to NaCl added or control ones.
publishDate 2012
dc.date.none.fl_str_mv 2012-03
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/11336/194788
Szerman, Natalia; Gonzalez, Claudia Beatriz; Sancho, Ana Maria; Grigioni, Gabriela Maria; Carduza, Fernando; et al.; Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles; Elsevier; Meat Science; 90; 3; 3-2012; 701-710
0309-1740
CONICET Digital
CONICET
url http://hdl.handle.net/11336/194788
identifier_str_mv Szerman, Natalia; Gonzalez, Claudia Beatriz; Sancho, Ana Maria; Grigioni, Gabriela Maria; Carduza, Fernando; et al.; Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles; Elsevier; Meat Science; 90; 3; 3-2012; 701-710
0309-1740
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0309174011003548
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2011.08.013
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
application/pdf
application/pdf
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
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score 13.10058

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