Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders

Autores
Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of the addition of several binders (milk proteins concentrate, whey protein concentrate, thermally treated whey protein concentrate, ovalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures of k:i carrageenans or xanthan-locust bean gums) to low-lipid meat emulsions formulated with fish oil were compared to control formulations with fat or fish oil without any binder added. Process yields were higher than 96 g/100 g, except for formulation with hydroxypropylmethylcellulose. Formulations with hydrocolloids presented less weight lost by centrifugation than both controls. The differences in the amount of non-frozen water explain the results obtained for process yield and liquid released by centrifugation. Significant differences in hardness were found between formulations. Addition of milk proteins concentrate, xanthan-locust bean gums, and mix of carrageenans gave the highest hardness, similar to control formulation with fat. Hardness presented a good correlation with the plateau modulus obtained from frequency sweep curves. The mechanical spectra of cooked batters showed a gel-like behavior. Viscoelastic behavior of the cooked batters was satisfactory modeled using broadened BSW equation to predict the mechanical relaxation spectrum in the linear viscoelastic range. Thermo-rheological curves were related with modulated differential scanning calorimetry results.
Fil: Marchetti, Lucas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Andres, Silvina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Califano, Alicia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Materia
Low-Lipid Meat Sausages
Fish Oil
Oscillatory Rheometry
Modulated Differential Scanning Calorimetry
Texture
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:11336/9184
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/9184
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different bindersMarchetti, LucasAndres, Silvina CeciliaCalifano, Alicia NoemiLow-Lipid Meat SausagesFish OilOscillatory RheometryModulated Differential Scanning CalorimetryTexturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of the addition of several binders (milk proteins concentrate, whey protein concentrate, thermally treated whey protein concentrate, ovalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures of k:i carrageenans or xanthan-locust bean gums) to low-lipid meat emulsions formulated with fish oil were compared to control formulations with fat or fish oil without any binder added. Process yields were higher than 96 g/100 g, except for formulation with hydroxypropylmethylcellulose. Formulations with hydrocolloids presented less weight lost by centrifugation than both controls. The differences in the amount of non-frozen water explain the results obtained for process yield and liquid released by centrifugation. Significant differences in hardness were found between formulations. Addition of milk proteins concentrate, xanthan-locust bean gums, and mix of carrageenans gave the highest hardness, similar to control formulation with fat. Hardness presented a good correlation with the plateau modulus obtained from frequency sweep curves. The mechanical spectra of cooked batters showed a gel-like behavior. Viscoelastic behavior of the cooked batters was satisfactory modeled using broadened BSW equation to predict the mechanical relaxation spectrum in the linear viscoelastic range. Thermo-rheological curves were related with modulated differential scanning calorimetry results.Fil: Marchetti, Lucas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaFil: Andres, Silvina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaFil: Califano, Alicia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaElsevier Science2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/9184Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi; Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders; Elsevier Science; LWT - Food Science and Technology; 51; 5-2013; 514-5230023-6438enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812004902info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.12.006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:32Zoai:ri.conicet.gov.ar:11336/9184instacron: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:34982025-09-03 09:53:32.982CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
title Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
spellingShingle Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
Marchetti, Lucas
Low-Lipid Meat Sausages
Fish Oil
Oscillatory Rheometry
Modulated Differential Scanning Calorimetry
Texture
title_short Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
title_full Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
title_fullStr Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
title_full_unstemmed Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
title_sort Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
dc.creator.none.fl_str_mv Marchetti, Lucas
Andres, Silvina Cecilia
Califano, Alicia Noemi
author Marchetti, Lucas
author_facet Marchetti, Lucas
Andres, Silvina Cecilia
Califano, Alicia Noemi
author_role author
author2 Andres, Silvina Cecilia
Califano, Alicia Noemi
author2_role author
author
dc.subject.none.fl_str_mv Low-Lipid Meat Sausages
Fish Oil
Oscillatory Rheometry
Modulated Differential Scanning Calorimetry
Texture
topic Low-Lipid Meat Sausages
Fish Oil
Oscillatory Rheometry
Modulated Differential Scanning Calorimetry
Texture
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 effect of the addition of several binders (milk proteins concentrate, whey protein concentrate, thermally treated whey protein concentrate, ovalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures of k:i carrageenans or xanthan-locust bean gums) to low-lipid meat emulsions formulated with fish oil were compared to control formulations with fat or fish oil without any binder added. Process yields were higher than 96 g/100 g, except for formulation with hydroxypropylmethylcellulose. Formulations with hydrocolloids presented less weight lost by centrifugation than both controls. The differences in the amount of non-frozen water explain the results obtained for process yield and liquid released by centrifugation. Significant differences in hardness were found between formulations. Addition of milk proteins concentrate, xanthan-locust bean gums, and mix of carrageenans gave the highest hardness, similar to control formulation with fat. Hardness presented a good correlation with the plateau modulus obtained from frequency sweep curves. The mechanical spectra of cooked batters showed a gel-like behavior. Viscoelastic behavior of the cooked batters was satisfactory modeled using broadened BSW equation to predict the mechanical relaxation spectrum in the linear viscoelastic range. Thermo-rheological curves were related with modulated differential scanning calorimetry results.
Fil: Marchetti, Lucas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Andres, Silvina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Califano, Alicia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
description The effect of the addition of several binders (milk proteins concentrate, whey protein concentrate, thermally treated whey protein concentrate, ovalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures of k:i carrageenans or xanthan-locust bean gums) to low-lipid meat emulsions formulated with fish oil were compared to control formulations with fat or fish oil without any binder added. Process yields were higher than 96 g/100 g, except for formulation with hydroxypropylmethylcellulose. Formulations with hydrocolloids presented less weight lost by centrifugation than both controls. The differences in the amount of non-frozen water explain the results obtained for process yield and liquid released by centrifugation. Significant differences in hardness were found between formulations. Addition of milk proteins concentrate, xanthan-locust bean gums, and mix of carrageenans gave the highest hardness, similar to control formulation with fat. Hardness presented a good correlation with the plateau modulus obtained from frequency sweep curves. The mechanical spectra of cooked batters showed a gel-like behavior. Viscoelastic behavior of the cooked batters was satisfactory modeled using broadened BSW equation to predict the mechanical relaxation spectrum in the linear viscoelastic range. Thermo-rheological curves were related with modulated differential scanning calorimetry results.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
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/11336/9184
Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi; Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders; Elsevier Science; LWT - Food Science and Technology; 51; 5-2013; 514-523
0023-6438
url http://hdl.handle.net/11336/9184
identifier_str_mv Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi; Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders; Elsevier Science; LWT - Food Science and Technology; 51; 5-2013; 514-523
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812004902
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.12.006
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
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score 13.13397

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