Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausage...

Autores: Szerman, Natalia; Wei, Li Rao; Xin, Li; Yang, Yang; Vaudagna, Sergio Ramon; De Quan, Zhang
Año de publicación: 2015
Idioma: inglés
Tipo de recurso: artículo
Estado: versión publicada
Descripción: The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min.
Instituto de Tecnología de Alimentos
Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wei, Li Rao. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China
Fil: Xin, Li. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China
Fil: Yang, Yang. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China
Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
Fil: De Quan, Zhang. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China
Fuente: Food engineering reviews 7 (2) : 241–249. (June 2015)
Materia: Procesamiento de Alimentos
Cordero
Salchicha
Calidad
Dióxido de Carbono
Tecnología
Food Processing
Lambs
Sausages
Quality
Carbon Dioxide
Technology
Nivel de accesibilidad: acceso restringido
Condiciones de uso
Repositorio
Institución: Instituto Nacional de Tecnología Agropecuaria
OAI Identificador: oai:localhost:20.500.12123/2401

Acceder

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spelling	Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb SausagesSzerman, NataliaWei, Li RaoXin, LiYang, YangVaudagna, Sergio RamonDe Quan, ZhangProcesamiento de AlimentosCorderoSalchichaCalidadDióxido de CarbonoTecnologíaFood ProcessingLambsSausagesQualityCarbon DioxideTechnologyThe effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min.Instituto de Tecnología de AlimentosFil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Wei, Li Rao. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; ChinaFil: Xin, Li. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; ChinaFil: Yang, Yang. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; ChinaFil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; ArgentinaFil: De Quan, Zhang. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China2018-05-15T16:42:49Z2018-05-15T16:42:49Z2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://link.springer.com/article/10.1007/s12393-014-9092-9http://hdl.handle.net/20.500.12123/24011866-79101866-7929https://doi.org/10.1007/s12393-014-9092-9Food engineering reviews 7 (2) : 241–249. (June 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:13Zoai:localhost:20.500.12123/2401instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:17.841INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv	Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
title	Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
spellingShingle	Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages Szerman, Natalia Procesamiento de Alimentos Cordero Salchicha Calidad Dióxido de Carbono Tecnología Food Processing Lambs Sausages Quality Carbon Dioxide Technology
title_short	Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
title_full	Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
title_fullStr	Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
title_full_unstemmed	Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
title_sort	Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
dc.creator.none.fl_str_mv	Szerman, Natalia Wei, Li Rao Xin, Li Yang, Yang Vaudagna, Sergio Ramon De Quan, Zhang
author	Szerman, Natalia
author_facet	Szerman, Natalia Wei, Li Rao Xin, Li Yang, Yang Vaudagna, Sergio Ramon De Quan, Zhang
author_role	author
author2	Wei, Li Rao Xin, Li Yang, Yang Vaudagna, Sergio Ramon De Quan, Zhang
author2_role	author author author author author
dc.subject.none.fl_str_mv	Procesamiento de Alimentos Cordero Salchicha Calidad Dióxido de Carbono Tecnología Food Processing Lambs Sausages Quality Carbon Dioxide Technology
topic	Procesamiento de Alimentos Cordero Salchicha Calidad Dióxido de Carbono Tecnología Food Processing Lambs Sausages Quality Carbon Dioxide Technology
dc.description.none.fl_txt_mv	The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min. Instituto de Tecnología de Alimentos Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Wei, Li Rao. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China Fil: Xin, Li. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China Fil: Yang, Yang. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: De Quan, Zhang. China. Ministry of Agriculture. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; China
description	The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min.
publishDate	2015
dc.date.none.fl_str_mv	2015-06 2018-05-15T16:42:49Z 2018-05-15T16:42:49Z
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://link.springer.com/article/10.1007/s12393-014-9092-9 http://hdl.handle.net/20.500.12123/2401 1866-7910 1866-7929 https://doi.org/10.1007/s12393-014-9092-9
url	https://link.springer.com/article/10.1007/s12393-014-9092-9 http://hdl.handle.net/20.500.12123/2401 https://doi.org/10.1007/s12393-014-9092-9
identifier_str_mv	1866-7910 1866-7929
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	Food engineering reviews 7 (2) : 241–249. (June 2015) 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	12.623145

Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausage...

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