Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters

Autores
Messina, Valeria; Pieniazek, Facundo; Sancho, Ana Maria
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parameters were analysed by image analysis and physicochemical properties by instrumental assays. Micrographs revealed that a higher porous size structure and shrinkage of muscle fibre diameter were obtained at −40 °C. In Semimembranous and Gluteus Medius bovine muscles, significant difference (P < 0.0001) was obtained for texture, colour and physicochemical parameters. Results revealed that colour, texture and physicochemical parameters were less affected when freeze drying cycle was performed at −40 °C. Freeze drying cycle at −50 and −60 °C showed increases in lightness (L*) and yellowness (b*); decrease in redness (a*) and in water absorbing capability).
Instituto de Tecnología de Alimentos
Fil: Messina, Valeria. Instituto de Investigaciones Científicas y Técnicas para la Defensa. Departamento de Investigaciones en Sólidos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos, Argentina.
Fuente
International Journal of Food Science and Technology 51 (5) : 1268-1275 (2016)
Materia
Liofilización
Bovinae
Color
Textura
Propiedades fisicoquímicas
Freeze Drying
Colour
Texture
Chemicophysical Properties
Semimembranous
Gluteus Medius
Bovinos
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4695
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oai_identifier_str oai:localhost:20.500.12123/4695
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network_name_str INTA Digital (INTA)
spelling Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parametersMessina, ValeriaPieniazek, FacundoSancho, Ana MariaLiofilizaciónBovinaeColorTexturaPropiedades fisicoquímicasFreeze DryingColourTextureChemicophysical PropertiesSemimembranousGluteus MediusBovinosThe aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parameters were analysed by image analysis and physicochemical properties by instrumental assays. Micrographs revealed that a higher porous size structure and shrinkage of muscle fibre diameter were obtained at −40 °C. In Semimembranous and Gluteus Medius bovine muscles, significant difference (P < 0.0001) was obtained for texture, colour and physicochemical parameters. Results revealed that colour, texture and physicochemical parameters were less affected when freeze drying cycle was performed at −40 °C. Freeze drying cycle at −50 and −60 °C showed increases in lightness (L*) and yellowness (b*); decrease in redness (a*) and in water absorbing capability).Instituto de Tecnología de AlimentosFil: Messina, Valeria. Instituto de Investigaciones Científicas y Técnicas para la Defensa. Departamento de Investigaciones en Sólidos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos, Argentina.2019-03-21T16:01:52Z2019-03-21T16:01:52Z2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.13082http://hdl.handle.net/20.500.12123/46951365-2621https://doi.org/10.1111/ijfs.13082International Journal of Food Science and Technology 51 (5) : 1268-1275 (2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:36Zoai:localhost:20.500.12123/4695instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:36.765INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
title Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
spellingShingle Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
Messina, Valeria
Liofilización
Bovinae
Color
Textura
Propiedades fisicoquímicas
Freeze Drying
Colour
Texture
Chemicophysical Properties
Semimembranous
Gluteus Medius
Bovinos
title_short Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
title_full Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
title_fullStr Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
title_full_unstemmed Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
title_sort Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
dc.creator.none.fl_str_mv Messina, Valeria
Pieniazek, Facundo
Sancho, Ana Maria
author Messina, Valeria
author_facet Messina, Valeria
Pieniazek, Facundo
Sancho, Ana Maria
author_role author
author2 Pieniazek, Facundo
Sancho, Ana Maria
author2_role author
author
dc.subject.none.fl_str_mv Liofilización
Bovinae
Color
Textura
Propiedades fisicoquímicas
Freeze Drying
Colour
Texture
Chemicophysical Properties
Semimembranous
Gluteus Medius
Bovinos
topic Liofilización
Bovinae
Color
Textura
Propiedades fisicoquímicas
Freeze Drying
Colour
Texture
Chemicophysical Properties
Semimembranous
Gluteus Medius
Bovinos
dc.description.none.fl_txt_mv The aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parameters were analysed by image analysis and physicochemical properties by instrumental assays. Micrographs revealed that a higher porous size structure and shrinkage of muscle fibre diameter were obtained at −40 °C. In Semimembranous and Gluteus Medius bovine muscles, significant difference (P < 0.0001) was obtained for texture, colour and physicochemical parameters. Results revealed that colour, texture and physicochemical parameters were less affected when freeze drying cycle was performed at −40 °C. Freeze drying cycle at −50 and −60 °C showed increases in lightness (L*) and yellowness (b*); decrease in redness (a*) and in water absorbing capability).
Instituto de Tecnología de Alimentos
Fil: Messina, Valeria. Instituto de Investigaciones Científicas y Técnicas para la Defensa. Departamento de Investigaciones en Sólidos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos, Argentina.
description The aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parameters were analysed by image analysis and physicochemical properties by instrumental assays. Micrographs revealed that a higher porous size structure and shrinkage of muscle fibre diameter were obtained at −40 °C. In Semimembranous and Gluteus Medius bovine muscles, significant difference (P < 0.0001) was obtained for texture, colour and physicochemical parameters. Results revealed that colour, texture and physicochemical parameters were less affected when freeze drying cycle was performed at −40 °C. Freeze drying cycle at −50 and −60 °C showed increases in lightness (L*) and yellowness (b*); decrease in redness (a*) and in water absorbing capability).
publishDate 2016
dc.date.none.fl_str_mv 2016
2019-03-21T16:01:52Z
2019-03-21T16:01:52Z
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 https://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.13082
http://hdl.handle.net/20.500.12123/4695
1365-2621
https://doi.org/10.1111/ijfs.13082
url https://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.13082
http://hdl.handle.net/20.500.12123/4695
https://doi.org/10.1111/ijfs.13082
identifier_str_mv 1365-2621
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv International Journal of Food Science and Technology 51 (5) : 1268-1275 (2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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