Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Authors
Messina, Valeria Marisa; Sancho, Ana Maria; Grigioni, Gabriela Maria; Fillipini, S.; Pazos, Adriana Alejandra; Paschetta, Fernanda; Chamorro, Verónica Celeste; Walsoe, Noemi Elizabeth
Publication Year
2015
Language
English
Format
article
Status
Published version
Description
The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal.
Instituto de Tecnología de Alimentos
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina
Fil: Sancho, Ana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología Alimentos; Argentina
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Filippini, S. Universidad Nacional de Luján; Argentina
Fil: Pazos, Adriana Alejandra Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Walsoe, Noemi Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina
Source
Animal 9 (4) :. 723-727 (April 2015)
Subject
Ganado Bovino
Liofilización
Avejentamiento
Propiedades Fisicoquímicas
Color
Alimentos Instantaneos
Cattle
Freeze Drying
Senescence
Chemicophysical Properties
Colour
Instant Foods
Access level
Open access
License
Repository
INTA Digital (INTA)
Institution
Instituto Nacional de Tecnología Agropecuaria
OAI Identifier
oai:localhost:20.500.12123/3371