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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/194788
Ver los metadatos del registro completo
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 Técnicas2025-09-29T10:29:24Zoai: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:34982025-09-29 10:29:25.096CONICET 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 |
_version_ |
1844614300478472192 |
score |
13.070432 |