Mixtures of beef tripe, beef liver and soybeans applied to food development

Autores
Malvestiti, L.; Giannuzzi, Leda; Ferrero, Cristina
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A nutritive sausage‐type product was developed with beef tripe, beef liver and soybeans as ingredients. A three‐component mixture design was used to obtain seven different formulations (minimum of each main ingredient: 16.5%, maximum: 67.0%). Ingredients were ground, mixed and packed tightly with a polypropylene film to obtain a roll. Pieces were cooked in boiling water for 90 min. The composition of the obtained products varied within the following ranges: proteins 17.32–25.56 g/100 g, lipids 3.22–3.87 g/100 g, crude fiber 1.50–4.50  g/100 g, minerals 1.44–2.72 g/100 g. Total iron levels varied between 1.39 and 2.98 mg/100 g and calcium levels between 15.07 and 34.01 mg/100 g. Surface response analysis was applied to parameters obtained from texture profile analysis (hardness, adhesiveness, cohesiveness and elasticity). Products hardness increased when the soy content increased; on the contrary, formulations enriched in beef tripe were those of higher elasticity and cohesiveness. Color was mainly determined by the incorporation of liver. A nontrained panel was used to evaluate the acceptance of the different formulations. The most accepted one was that with equal proportions of the three main ingredients. Microbiological challenge testing showed that the thermal treatment was enough for assuring the product safeness even in samples with high initial microbial charge.
Fil: Malvestiti, L.. No especifíca;
Fil: Giannuzzi, Leda. 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: Ferrero, Cristina. 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
Beef tripe
Beef liver
Soybeans
Mixtures
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:11336/111462
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/111462
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Mixtures of beef tripe, beef liver and soybeans applied to food developmentMalvestiti, L.Giannuzzi, LedaFerrero, CristinaBeef tripeBeef liverSoybeansMixtureshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A nutritive sausage‐type product was developed with beef tripe, beef liver and soybeans as ingredients. A three‐component mixture design was used to obtain seven different formulations (minimum of each main ingredient: 16.5%, maximum: 67.0%). Ingredients were ground, mixed and packed tightly with a polypropylene film to obtain a roll. Pieces were cooked in boiling water for 90 min. The composition of the obtained products varied within the following ranges: proteins 17.32–25.56 g/100 g, lipids 3.22–3.87 g/100 g, crude fiber 1.50–4.50  g/100 g, minerals 1.44–2.72 g/100 g. Total iron levels varied between 1.39 and 2.98 mg/100 g and calcium levels between 15.07 and 34.01 mg/100 g. Surface response analysis was applied to parameters obtained from texture profile analysis (hardness, adhesiveness, cohesiveness and elasticity). Products hardness increased when the soy content increased; on the contrary, formulations enriched in beef tripe were those of higher elasticity and cohesiveness. Color was mainly determined by the incorporation of liver. A nontrained panel was used to evaluate the acceptance of the different formulations. The most accepted one was that with equal proportions of the three main ingredients. Microbiological challenge testing showed that the thermal treatment was enough for assuring the product safeness even in samples with high initial microbial charge.Fil: Malvestiti, L.. No especifíca;Fil: Giannuzzi, Leda. 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: Ferrero, Cristina. 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; ArgentinaWiley Blackwell Publishing, Inc2007-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/111462Malvestiti, L.; Giannuzzi, Leda; Ferrero, Cristina; Mixtures of beef tripe, beef liver and soybeans applied to food development; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 31; 3; 6-2007; 270-2850145-88921745-4549CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yx8japyhinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2007.00118.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:20:28Zoai:ri.conicet.gov.ar:11336/111462instacron: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:34982025-10-15 15:20:28.363CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mixtures of beef tripe, beef liver and soybeans applied to food development
title Mixtures of beef tripe, beef liver and soybeans applied to food development
spellingShingle Mixtures of beef tripe, beef liver and soybeans applied to food development
Malvestiti, L.
Beef tripe
Beef liver
Soybeans
Mixtures
title_short Mixtures of beef tripe, beef liver and soybeans applied to food development
title_full Mixtures of beef tripe, beef liver and soybeans applied to food development
title_fullStr Mixtures of beef tripe, beef liver and soybeans applied to food development
title_full_unstemmed Mixtures of beef tripe, beef liver and soybeans applied to food development
title_sort Mixtures of beef tripe, beef liver and soybeans applied to food development
dc.creator.none.fl_str_mv Malvestiti, L.
Giannuzzi, Leda
Ferrero, Cristina
author Malvestiti, L.
author_facet Malvestiti, L.
Giannuzzi, Leda
Ferrero, Cristina
author_role author
author2 Giannuzzi, Leda
Ferrero, Cristina
author2_role author
author
dc.subject.none.fl_str_mv Beef tripe
Beef liver
Soybeans
Mixtures
topic Beef tripe
Beef liver
Soybeans
Mixtures
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 nutritive sausage‐type product was developed with beef tripe, beef liver and soybeans as ingredients. A three‐component mixture design was used to obtain seven different formulations (minimum of each main ingredient: 16.5%, maximum: 67.0%). Ingredients were ground, mixed and packed tightly with a polypropylene film to obtain a roll. Pieces were cooked in boiling water for 90 min. The composition of the obtained products varied within the following ranges: proteins 17.32–25.56 g/100 g, lipids 3.22–3.87 g/100 g, crude fiber 1.50–4.50  g/100 g, minerals 1.44–2.72 g/100 g. Total iron levels varied between 1.39 and 2.98 mg/100 g and calcium levels between 15.07 and 34.01 mg/100 g. Surface response analysis was applied to parameters obtained from texture profile analysis (hardness, adhesiveness, cohesiveness and elasticity). Products hardness increased when the soy content increased; on the contrary, formulations enriched in beef tripe were those of higher elasticity and cohesiveness. Color was mainly determined by the incorporation of liver. A nontrained panel was used to evaluate the acceptance of the different formulations. The most accepted one was that with equal proportions of the three main ingredients. Microbiological challenge testing showed that the thermal treatment was enough for assuring the product safeness even in samples with high initial microbial charge.
Fil: Malvestiti, L.. No especifíca;
Fil: Giannuzzi, Leda. 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: Ferrero, Cristina. 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 A nutritive sausage‐type product was developed with beef tripe, beef liver and soybeans as ingredients. A three‐component mixture design was used to obtain seven different formulations (minimum of each main ingredient: 16.5%, maximum: 67.0%). Ingredients were ground, mixed and packed tightly with a polypropylene film to obtain a roll. Pieces were cooked in boiling water for 90 min. The composition of the obtained products varied within the following ranges: proteins 17.32–25.56 g/100 g, lipids 3.22–3.87 g/100 g, crude fiber 1.50–4.50  g/100 g, minerals 1.44–2.72 g/100 g. Total iron levels varied between 1.39 and 2.98 mg/100 g and calcium levels between 15.07 and 34.01 mg/100 g. Surface response analysis was applied to parameters obtained from texture profile analysis (hardness, adhesiveness, cohesiveness and elasticity). Products hardness increased when the soy content increased; on the contrary, formulations enriched in beef tripe were those of higher elasticity and cohesiveness. Color was mainly determined by the incorporation of liver. A nontrained panel was used to evaluate the acceptance of the different formulations. The most accepted one was that with equal proportions of the three main ingredients. Microbiological challenge testing showed that the thermal treatment was enough for assuring the product safeness even in samples with high initial microbial charge.
publishDate 2007
dc.date.none.fl_str_mv 2007-06
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/11336/111462
Malvestiti, L.; Giannuzzi, Leda; Ferrero, Cristina; Mixtures of beef tripe, beef liver and soybeans applied to food development; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 31; 3; 6-2007; 270-285
0145-8892
1745-4549
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111462
identifier_str_mv Malvestiti, L.; Giannuzzi, Leda; Ferrero, Cristina; Mixtures of beef tripe, beef liver and soybeans applied to food development; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 31; 3; 6-2007; 270-285
0145-8892
1745-4549
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://tinyurl.com/yx8japyh
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2007.00118.x
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
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1846083353127682048
score 13.22299

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