Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage

Autores
Porcella, Marcela I.; Sanchez, Guillermo; Vaudagna, Sergio Ramon; Zanelli, Marta L.; Descalzo, Adriana Maria; Meichtri, Lelis Hemil; Gallinger, Maria M.; Lasta, Jorge Augusto
Año de publicación
2000
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy protein isolate (SPI). The sensory, microbiological and chemical stability of the product and its drip loss during a storage period of 14 days were studied. By adding a 2.5% SPI, the drip loss was prevented without introducing any change in the flavour, aroma and juiciness characteristics of the product. These sensory attributes were kept stable during the storage period studied. Chemical composition, oxidative and microbiological stability were not affected by the addition of SPI during the storage period, being similar for added and non-added SPI samples. Finally, SPI can be used in chorizos to improve their overall appearance during refrigerated storage while the product quality characteristics are not altered.
Fil. Porcella, Marcela I. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Sanchez, Guillermo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zanelli, Marta L. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía y Sociología; Argentina.
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Meichtri, Lelis Hemil. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Gallinger, Maria M. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Lasta, Jorge Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fuente
Meat Science 57 (4) : 437-443 (April 2001).
Materia
Soy Protein
Vacuum Packaging
Organoleptic Analysis
Proteínas de la Soia
Embalaje en Vacío
Análisis Organoléptico
Chorizos
Pérdida por Goteo
Sustancias reactivas al ácido tiobarbitúrico (TBARS)
Análisis Sensorial
Calidad Microbiana
Drip Loss
Thiobarbituric acid reactive substances (TBARS)
Sensory Analysis
Microbial Quality
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6050
Acceder
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oai_identifier_str oai:localhost:20.500.12123/6050
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storagePorcella, Marcela I.Sanchez, GuillermoVaudagna, Sergio RamonZanelli, Marta L.Descalzo, Adriana MariaMeichtri, Lelis HemilGallinger, Maria M.Lasta, Jorge AugustoSoy ProteinVacuum PackagingOrganoleptic AnalysisProteínas de la SoiaEmbalaje en VacíoAnálisis OrganolépticoChorizosPérdida por GoteoSustancias reactivas al ácido tiobarbitúrico (TBARS)Análisis SensorialCalidad MicrobianaDrip LossThiobarbituric acid reactive substances (TBARS)Sensory AnalysisMicrobial QualityChorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy protein isolate (SPI). The sensory, microbiological and chemical stability of the product and its drip loss during a storage period of 14 days were studied. By adding a 2.5% SPI, the drip loss was prevented without introducing any change in the flavour, aroma and juiciness characteristics of the product. These sensory attributes were kept stable during the storage period studied. Chemical composition, oxidative and microbiological stability were not affected by the addition of SPI during the storage period, being similar for added and non-added SPI samples. Finally, SPI can be used in chorizos to improve their overall appearance during refrigerated storage while the product quality characteristics are not altered.Fil. Porcella, Marcela I. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Sanchez, Guillermo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zanelli, Marta L. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía y Sociología; Argentina.Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Meichtri, Lelis Hemil. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Gallinger, Maria M. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Lasta, Jorge Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Elsevier2019-10-08T11:31:46Z2019-10-08T11:31:46Z2000-09-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0309174000001224http://hdl.handle.net/20.500.12123/60500309-1740https://doi.org/10.1016/S0309-1740(00)00122-4Meat Science 57 (4) : 437-443 (April 2001).reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:17:05Zoai:localhost:20.500.12123/6050instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:17:05.834INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
title Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
spellingShingle Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
Porcella, Marcela I.
Soy Protein
Vacuum Packaging
Organoleptic Analysis
Proteínas de la Soia
Embalaje en Vacío
Análisis Organoléptico
Chorizos
Pérdida por Goteo
Sustancias reactivas al ácido tiobarbitúrico (TBARS)
Análisis Sensorial
Calidad Microbiana
Drip Loss
Thiobarbituric acid reactive substances (TBARS)
Sensory Analysis
Microbial Quality
title_short Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
title_full Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
title_fullStr Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
title_full_unstemmed Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
title_sort Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
dc.creator.none.fl_str_mv Porcella, Marcela I.
Sanchez, Guillermo
Vaudagna, Sergio Ramon
Zanelli, Marta L.
Descalzo, Adriana Maria
Meichtri, Lelis Hemil
Gallinger, Maria M.
Lasta, Jorge Augusto
author Porcella, Marcela I.
author_facet Porcella, Marcela I.
Sanchez, Guillermo
Vaudagna, Sergio Ramon
Zanelli, Marta L.
Descalzo, Adriana Maria
Meichtri, Lelis Hemil
Gallinger, Maria M.
Lasta, Jorge Augusto
author_role author
author2 Sanchez, Guillermo
Vaudagna, Sergio Ramon
Zanelli, Marta L.
Descalzo, Adriana Maria
Meichtri, Lelis Hemil
Gallinger, Maria M.
Lasta, Jorge Augusto
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Soy Protein
Vacuum Packaging
Organoleptic Analysis
Proteínas de la Soia
Embalaje en Vacío
Análisis Organoléptico
Chorizos
Pérdida por Goteo
Sustancias reactivas al ácido tiobarbitúrico (TBARS)
Análisis Sensorial
Calidad Microbiana
Drip Loss
Thiobarbituric acid reactive substances (TBARS)
Sensory Analysis
Microbial Quality
topic Soy Protein
Vacuum Packaging
Organoleptic Analysis
Proteínas de la Soia
Embalaje en Vacío
Análisis Organoléptico
Chorizos
Pérdida por Goteo
Sustancias reactivas al ácido tiobarbitúrico (TBARS)
Análisis Sensorial
Calidad Microbiana
Drip Loss
Thiobarbituric acid reactive substances (TBARS)
Sensory Analysis
Microbial Quality
dc.description.none.fl_txt_mv Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy protein isolate (SPI). The sensory, microbiological and chemical stability of the product and its drip loss during a storage period of 14 days were studied. By adding a 2.5% SPI, the drip loss was prevented without introducing any change in the flavour, aroma and juiciness characteristics of the product. These sensory attributes were kept stable during the storage period studied. Chemical composition, oxidative and microbiological stability were not affected by the addition of SPI during the storage period, being similar for added and non-added SPI samples. Finally, SPI can be used in chorizos to improve their overall appearance during refrigerated storage while the product quality characteristics are not altered.
Fil. Porcella, Marcela I. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Sanchez, Guillermo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zanelli, Marta L. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía y Sociología; Argentina.
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Meichtri, Lelis Hemil. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Gallinger, Maria M. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Lasta, Jorge Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
description Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy protein isolate (SPI). The sensory, microbiological and chemical stability of the product and its drip loss during a storage period of 14 days were studied. By adding a 2.5% SPI, the drip loss was prevented without introducing any change in the flavour, aroma and juiciness characteristics of the product. These sensory attributes were kept stable during the storage period studied. Chemical composition, oxidative and microbiological stability were not affected by the addition of SPI during the storage period, being similar for added and non-added SPI samples. Finally, SPI can be used in chorizos to improve their overall appearance during refrigerated storage while the product quality characteristics are not altered.
publishDate 2000
dc.date.none.fl_str_mv 2000-09-15
2019-10-08T11:31:46Z
2019-10-08T11:31:46Z
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://www.sciencedirect.com/science/article/pii/S0309174000001224
http://hdl.handle.net/20.500.12123/6050
0309-1740
https://doi.org/10.1016/S0309-1740(00)00122-4
url https://www.sciencedirect.com/science/article/pii/S0309174000001224
http://hdl.handle.net/20.500.12123/6050
https://doi.org/10.1016/S0309-1740(00)00122-4
identifier_str_mv 0309-1740
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.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 57 (4) : 437-443 (April 2001).
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 12.982451

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