Effect of salt addition on sous vide cooked whole beef muscles from Argentina

Autores
Vaudagna, Sergio Ramon; Pazos, Adriana Alejandra; Guidi, Silvina Mabel; Sanchez, Guillermo; Carp, D.J.; Gonzalez, Claudia Beatriz
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and distribution, and micro- and ultra-structure were evaluated. Quadratic surface responses equations were obtained from data (pH, cooking loss and colour parameters) as a function of the salts concentrations and cooking temperature. Both salts – alone or in combination – successfully reduced cooking loss. The best results were obtained for the combinations 0.25%STPP + 1.20%NaCl and 0.25%STPP + 0.70%NaCl, and temperatures between 60 and 65 °C. Under these conditions, cooking loss was reduced close to 0%. pH was only dependent on STPP concentration, with a threshold concentration value of 0.25%. Temperature increment and NaCl addition produced a redness reduction. STPP incorporation recovered partially this parameter in comparison to non-added samples. Microscopy and SDS–PAGE results support the effect of the selected combinations of factors, suggesting that both salts together induced protein solubilization and gelation upon heating.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.
Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.
Fil: Guidi, Silvina Mabel. 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: Carp, D.J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina.
Fuente
Meat Science 79 (3) : 470-482 (July 2008)
Materia
Beef
Sodium Chloride
Phosphates
Carne de Res
Cloruro Sódico
Fosfatos
Argentina
Sous Vide Processing
Cooking Weight Loss
Procesamiento Sous vide
Pérdida de Peso para Cocinar
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6060
Acceder
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oai_identifier_str oai:localhost:20.500.12123/6060
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Effect of salt addition on sous vide cooked whole beef muscles from ArgentinaVaudagna, Sergio RamonPazos, Adriana AlejandraGuidi, Silvina MabelSanchez, GuillermoCarp, D.J.Gonzalez, Claudia BeatrizBeefSodium ChloridePhosphatesCarne de ResCloruro SódicoFosfatosArgentinaSous Vide ProcessingCooking Weight LossProcesamiento Sous videPérdida de Peso para CocinarSodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and distribution, and micro- and ultra-structure were evaluated. Quadratic surface responses equations were obtained from data (pH, cooking loss and colour parameters) as a function of the salts concentrations and cooking temperature. Both salts – alone or in combination – successfully reduced cooking loss. The best results were obtained for the combinations 0.25%STPP + 1.20%NaCl and 0.25%STPP + 0.70%NaCl, and temperatures between 60 and 65 °C. Under these conditions, cooking loss was reduced close to 0%. pH was only dependent on STPP concentration, with a threshold concentration value of 0.25%. Temperature increment and NaCl addition produced a redness reduction. STPP incorporation recovered partially this parameter in comparison to non-added samples. Microscopy and SDS–PAGE results support the effect of the selected combinations of factors, suggesting that both salts together induced protein solubilization and gelation upon heating.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.Fil: Guidi, Silvina Mabel. 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: Carp, D.J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina.Elsevier2019-10-08T13:56:40Z2019-10-08T13:56:40Z2007-11-17info: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/S0309174007003646http://hdl.handle.net/20.500.12123/60600309-1740https://doi.org/10.1016/j.meatsci.2007.11.001Meat Science 79 (3) : 470-482 (July 2008)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-30T11:23:13Zoai:localhost:20.500.12123/6060instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-30 11:23:14.209INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of salt addition on sous vide cooked whole beef muscles from Argentina
title Effect of salt addition on sous vide cooked whole beef muscles from Argentina
spellingShingle Effect of salt addition on sous vide cooked whole beef muscles from Argentina
Vaudagna, Sergio Ramon
Beef
Sodium Chloride
Phosphates
Carne de Res
Cloruro Sódico
Fosfatos
Argentina
Sous Vide Processing
Cooking Weight Loss
Procesamiento Sous vide
Pérdida de Peso para Cocinar
title_short Effect of salt addition on sous vide cooked whole beef muscles from Argentina
title_full Effect of salt addition on sous vide cooked whole beef muscles from Argentina
title_fullStr Effect of salt addition on sous vide cooked whole beef muscles from Argentina
title_full_unstemmed Effect of salt addition on sous vide cooked whole beef muscles from Argentina
title_sort Effect of salt addition on sous vide cooked whole beef muscles from Argentina
dc.creator.none.fl_str_mv Vaudagna, Sergio Ramon
Pazos, Adriana Alejandra
Guidi, Silvina Mabel
Sanchez, Guillermo
Carp, D.J.
Gonzalez, Claudia Beatriz
author Vaudagna, Sergio Ramon
author_facet Vaudagna, Sergio Ramon
Pazos, Adriana Alejandra
Guidi, Silvina Mabel
Sanchez, Guillermo
Carp, D.J.
Gonzalez, Claudia Beatriz
author_role author
author2 Pazos, Adriana Alejandra
Guidi, Silvina Mabel
Sanchez, Guillermo
Carp, D.J.
Gonzalez, Claudia Beatriz
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Beef
Sodium Chloride
Phosphates
Carne de Res
Cloruro Sódico
Fosfatos
Argentina
Sous Vide Processing
Cooking Weight Loss
Procesamiento Sous vide
Pérdida de Peso para Cocinar
topic Beef
Sodium Chloride
Phosphates
Carne de Res
Cloruro Sódico
Fosfatos
Argentina
Sous Vide Processing
Cooking Weight Loss
Procesamiento Sous vide
Pérdida de Peso para Cocinar
dc.description.none.fl_txt_mv Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and distribution, and micro- and ultra-structure were evaluated. Quadratic surface responses equations were obtained from data (pH, cooking loss and colour parameters) as a function of the salts concentrations and cooking temperature. Both salts – alone or in combination – successfully reduced cooking loss. The best results were obtained for the combinations 0.25%STPP + 1.20%NaCl and 0.25%STPP + 0.70%NaCl, and temperatures between 60 and 65 °C. Under these conditions, cooking loss was reduced close to 0%. pH was only dependent on STPP concentration, with a threshold concentration value of 0.25%. Temperature increment and NaCl addition produced a redness reduction. STPP incorporation recovered partially this parameter in comparison to non-added samples. Microscopy and SDS–PAGE results support the effect of the selected combinations of factors, suggesting that both salts together induced protein solubilization and gelation upon heating.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.
Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.
Fil: Guidi, Silvina Mabel. 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: Carp, D.J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina.
description Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and distribution, and micro- and ultra-structure were evaluated. Quadratic surface responses equations were obtained from data (pH, cooking loss and colour parameters) as a function of the salts concentrations and cooking temperature. Both salts – alone or in combination – successfully reduced cooking loss. The best results were obtained for the combinations 0.25%STPP + 1.20%NaCl and 0.25%STPP + 0.70%NaCl, and temperatures between 60 and 65 °C. Under these conditions, cooking loss was reduced close to 0%. pH was only dependent on STPP concentration, with a threshold concentration value of 0.25%. Temperature increment and NaCl addition produced a redness reduction. STPP incorporation recovered partially this parameter in comparison to non-added samples. Microscopy and SDS–PAGE results support the effect of the selected combinations of factors, suggesting that both salts together induced protein solubilization and gelation upon heating.
publishDate 2007
dc.date.none.fl_str_mv 2007-11-17
2019-10-08T13:56:40Z
2019-10-08T13:56:40Z
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/S0309174007003646
http://hdl.handle.net/20.500.12123/6060
0309-1740
https://doi.org/10.1016/j.meatsci.2007.11.001
url https://www.sciencedirect.com/science/article/pii/S0309174007003646
http://hdl.handle.net/20.500.12123/6060
https://doi.org/10.1016/j.meatsci.2007.11.001
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 79 (3) : 470-482 (July 2008)
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
_version_ 1847419440646324224
score 12.589754

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