Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio

Autores
Szerman, Natalia; Barrio, Yanina Ximena; Schroeder, Belén; Martinez, Paula; Sancho, Ana Maria; Sanow, Luis Claudio; Vaudagna, Sergio Ramon
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
11th International Congress on Engineering and Food (ICEF11), Atenas, Grecia, 22-26 May 2011
The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. The limited commercial application of HHP on these products is due to the significant discoloration observed. In the present work, it was studied the application of HHP treatments on frozen or thawed carpaccio samples at three pressure levels (400, 500 and 600MPa) during 5 min at refrigeration temperatures (0 and 5°C) and room temperature (20°C). Carpaccio was prepared using Semitendinosus beef muscle marinated with antioxidant and preservative additives. Analyses performed in all samples were: expressible moisture, pH, shear force, work of shearing, CIELab chromatic parameters, sensory appearance and aerobic total count (ATC) at 30ºC. There was no temperature effect on HHP processing of thawed (5 and 20°C) or frozen (0 and 5°C) samples. Pressure level effect was only observed on ATC and work of shearing of thawed treated samples. Frozen conditioning of carpaccio previous to HHP treatments reduced the harmful effects of pressure on chromatic parameters (L*, a* and b*) and water holding capacity. This could evidence a minimization of the denaturation of sarcoplasmic and myofibrillar proteins. It was observed a lower effectiveness of HHP treatments on microorganisms’ inactivation for frozen carpaccio than for thawed one.
Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.
Fil: Schroeder, Belén. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.
Fil: Martinez, Paula. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.
Fuente
Procedia food science 1 : 854-861. (2011)
Materia
Hydrostatic Pressure
Beef Carpaccio
Beef
Presión Hidrostática
Carne de Res
Physicochemical Properties
Microbial Quality
Beef Carpaccio
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5079
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oai_identifier_str oai:localhost:20.500.12123/5079
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spelling Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccioSzerman, NataliaBarrio, Yanina XimenaSchroeder, BelénMartinez, PaulaSancho, Ana MariaSanow, Luis ClaudioVaudagna, Sergio RamonHydrostatic PressureBeef CarpaccioBeefPresión HidrostáticaCarne de ResPhysicochemical PropertiesMicrobial QualityBeef Carpaccio11th International Congress on Engineering and Food (ICEF11), Atenas, Grecia, 22-26 May 2011The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. The limited commercial application of HHP on these products is due to the significant discoloration observed. In the present work, it was studied the application of HHP treatments on frozen or thawed carpaccio samples at three pressure levels (400, 500 and 600MPa) during 5 min at refrigeration temperatures (0 and 5°C) and room temperature (20°C). Carpaccio was prepared using Semitendinosus beef muscle marinated with antioxidant and preservative additives. Analyses performed in all samples were: expressible moisture, pH, shear force, work of shearing, CIELab chromatic parameters, sensory appearance and aerobic total count (ATC) at 30ºC. There was no temperature effect on HHP processing of thawed (5 and 20°C) or frozen (0 and 5°C) samples. Pressure level effect was only observed on ATC and work of shearing of thawed treated samples. Frozen conditioning of carpaccio previous to HHP treatments reduced the harmful effects of pressure on chromatic parameters (L*, a* and b*) and water holding capacity. This could evidence a minimization of the denaturation of sarcoplasmic and myofibrillar proteins. It was observed a lower effectiveness of HHP treatments on microorganisms’ inactivation for frozen carpaccio than for thawed one.Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.Fil: Schroeder, Belén. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.Fil: Martinez, Paula. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.2019-05-09T13:50:18Z2019-05-09T13:50:18Z2011info: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/S2211601X11001301http://hdl.handle.net/20.500.12123/50792211-601Xhttps://doi.org/10.1016/j.profoo.2011.09.129Procedia food science 1 : 854-861. (2011)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:47:57Zoai:localhost:20.500.12123/5079instacron: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 09:47:58.264INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
title Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
spellingShingle Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
Szerman, Natalia
Hydrostatic Pressure
Beef Carpaccio
Beef
Presión Hidrostática
Carne de Res
Physicochemical Properties
Microbial Quality
Beef Carpaccio
title_short Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
title_full Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
title_fullStr Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
title_full_unstemmed Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
title_sort Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
dc.creator.none.fl_str_mv Szerman, Natalia
Barrio, Yanina Ximena
Schroeder, Belén
Martinez, Paula
Sancho, Ana Maria
Sanow, Luis Claudio
Vaudagna, Sergio Ramon
author Szerman, Natalia
author_facet Szerman, Natalia
Barrio, Yanina Ximena
Schroeder, Belén
Martinez, Paula
Sancho, Ana Maria
Sanow, Luis Claudio
Vaudagna, Sergio Ramon
author_role author
author2 Barrio, Yanina Ximena
Schroeder, Belén
Martinez, Paula
Sancho, Ana Maria
Sanow, Luis Claudio
Vaudagna, Sergio Ramon
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Hydrostatic Pressure
Beef Carpaccio
Beef
Presión Hidrostática
Carne de Res
Physicochemical Properties
Microbial Quality
Beef Carpaccio
topic Hydrostatic Pressure
Beef Carpaccio
Beef
Presión Hidrostática
Carne de Res
Physicochemical Properties
Microbial Quality
Beef Carpaccio
dc.description.none.fl_txt_mv 11th International Congress on Engineering and Food (ICEF11), Atenas, Grecia, 22-26 May 2011
The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. The limited commercial application of HHP on these products is due to the significant discoloration observed. In the present work, it was studied the application of HHP treatments on frozen or thawed carpaccio samples at three pressure levels (400, 500 and 600MPa) during 5 min at refrigeration temperatures (0 and 5°C) and room temperature (20°C). Carpaccio was prepared using Semitendinosus beef muscle marinated with antioxidant and preservative additives. Analyses performed in all samples were: expressible moisture, pH, shear force, work of shearing, CIELab chromatic parameters, sensory appearance and aerobic total count (ATC) at 30ºC. There was no temperature effect on HHP processing of thawed (5 and 20°C) or frozen (0 and 5°C) samples. Pressure level effect was only observed on ATC and work of shearing of thawed treated samples. Frozen conditioning of carpaccio previous to HHP treatments reduced the harmful effects of pressure on chromatic parameters (L*, a* and b*) and water holding capacity. This could evidence a minimization of the denaturation of sarcoplasmic and myofibrillar proteins. It was observed a lower effectiveness of HHP treatments on microorganisms’ inactivation for frozen carpaccio than for thawed one.
Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.
Fil: Schroeder, Belén. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.
Fil: Martinez, Paula. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.
description 11th International Congress on Engineering and Food (ICEF11), Atenas, Grecia, 22-26 May 2011
publishDate 2011
dc.date.none.fl_str_mv 2011
2019-05-09T13:50:18Z
2019-05-09T13:50:18Z
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/S2211601X11001301
http://hdl.handle.net/20.500.12123/5079
2211-601X
https://doi.org/10.1016/j.profoo.2011.09.129
url https://www.sciencedirect.com/science/article/pii/S2211601X11001301
http://hdl.handle.net/20.500.12123/5079
https://doi.org/10.1016/j.profoo.2011.09.129
identifier_str_mv 2211-601X
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Procedia food science 1 : 854-861. (2011)
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

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