Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC)+1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC)+1.25%NaCl; 0.25% sodium tripolyphosphate (STPP)+1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide...
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| Veröffentlicht in: | Meat science 2012-03, Vol.90 (3), p.701-710 |
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| creator | Szerman, N. Gonzalez, C.B. Sancho, A.M. Grigioni, G. Carduza, F. Vaudagna, S.R. |
| description | Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC)+1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC)+1.25%NaCl; 0.25% sodium tripolyphosphate (STPP)+1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP+NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC+NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP+NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC+NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP+NaCl or WPC/MWPC+NaCl depicted compacted and uniform microstructures. Muscles with STPP+NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP+NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP+NaCl had a better performance than WPC/MWPC+NaCl. However, the addition of WPC/MWPC+NaCl improved total yield in comparison to NaCl added or control ones. |
| doi_str_mv | 10.1016/j.meatsci.2011.08.013 |
| format | Article |
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Muscles with STPP+NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC+NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP+NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC+NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP+NaCl or WPC/MWPC+NaCl depicted compacted and uniform microstructures. Muscles with STPP+NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP+NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP+NaCl had a better performance than WPC/MWPC+NaCl. However, the addition of WPC/MWPC+NaCl improved total yield in comparison to NaCl added or control ones.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2011.08.013</identifier><identifier>PMID: 22112522</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Beef ; Biological and medical sciences ; Cattle ; Chemical Phenomena ; Color ; Cooking - methods ; Food Additives - administration & dosage ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Meat ; Meat and meat product industries ; Microstructure ; Milk and cheese industries. Ice creams ; Milk Proteins - administration & dosage ; Muscle, Skeletal - chemistry ; Polyphosphates - administration & dosage ; Sodium chloride ; Sodium Chloride - administration & dosage ; Sous vide system ; Taste ; Whey protein concentrate ; Whey Proteins ; Yield</subject><ispartof>Meat science, 2012-03, Vol.90 (3), p.701-710</ispartof><rights>2011 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Elsevier Ltd. 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Muscles with STPP+NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC+NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP+NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC+NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP+NaCl or WPC/MWPC+NaCl depicted compacted and uniform microstructures. Muscles with STPP+NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP+NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP+NaCl had a better performance than WPC/MWPC+NaCl. However, the addition of WPC/MWPC+NaCl improved total yield in comparison to NaCl added or control ones.</description><subject>Animals</subject><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>Chemical Phenomena</subject><subject>Color</subject><subject>Cooking - methods</subject><subject>Food Additives - administration & dosage</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>Microstructure</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk Proteins - administration & dosage</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Polyphosphates - administration & dosage</subject><subject>Sodium chloride</subject><subject>Sodium Chloride - administration & dosage</subject><subject>Sous vide system</subject><subject>Taste</subject><subject>Whey protein concentrate</subject><subject>Whey Proteins</subject><subject>Yield</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc-O1DAMxiMEYoeFRwDlgrjQIU7aaXtCaLX8kVbiAucoTRyaoW1Kkg6ap-SVSHcKHDlFjn_2Z_sj5DmwPTA4vDnuR1QparfnDGDPmj0D8YDsoKlFUYJoHpIdE6wtoC7ZFXkS45GxjPDmMbniHIBXnO_Ir1trUSfqLU09UmWMS85Pa6z9dMJpjdSwJU4YqZoM_dnjmc7BJ3RTXEGdwaBSTufahLqf_OC_OZ0rZxXUiAlDfE3n_hyd9rrH8ZILfsaQHOZc_gk-prDotAS8l4k4RR_OVKUUXLfct7c0-iXSkzOYhf13NLRDtHRcoh4wPiWPrBoiPtvea_L1_e2Xm4_F3ecPn27e3RW6LCEVGgSiaYWomOA1NqWBrgHdVV1pDqgPoLjuytLaumZcC9R11xlhytaytmkqLa7Jq0vfvMKPBWOSo4sah0FNmOeTLfC6rQ8CMlldyHW9GNDKObhRhbMEJlcr5VFuVsrVSskamX3KdS82haUb0fyt-uNdBl5ugIr5mDaoSbv4j6taaOtqHeDthcN8j5PDILMUZsuMC9l6abz7zyi_AZ_hxts</recordid><startdate>20120301</startdate><enddate>20120301</enddate><creator>Szerman, N.</creator><creator>Gonzalez, C.B.</creator><creator>Sancho, A.M.</creator><creator>Grigioni, G.</creator><creator>Carduza, F.</creator><creator>Vaudagna, S.R.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20120301</creationdate><title>Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles</title><author>Szerman, N. ; Gonzalez, C.B. ; Sancho, A.M. ; Grigioni, G. ; Carduza, F. ; Vaudagna, S.R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c441t-c13eed93350327e84d1b81cb5b4d6ec61a2cb44ff7702c3ec7bbd3d49f09885c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Animals</topic><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>Chemical Phenomena</topic><topic>Color</topic><topic>Cooking - methods</topic><topic>Food Additives - administration & dosage</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>Microstructure</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk Proteins - administration & dosage</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Polyphosphates - administration & dosage</topic><topic>Sodium chloride</topic><topic>Sodium Chloride - administration & dosage</topic><topic>Sous vide system</topic><topic>Taste</topic><topic>Whey protein concentrate</topic><topic>Whey Proteins</topic><topic>Yield</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Szerman, N.</creatorcontrib><creatorcontrib>Gonzalez, C.B.</creatorcontrib><creatorcontrib>Sancho, A.M.</creatorcontrib><creatorcontrib>Grigioni, G.</creatorcontrib><creatorcontrib>Carduza, F.</creatorcontrib><creatorcontrib>Vaudagna, S.R.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Szerman, N.</au><au>Gonzalez, C.B.</au><au>Sancho, A.M.</au><au>Grigioni, G.</au><au>Carduza, F.</au><au>Vaudagna, S.R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2012-03-01</date><risdate>2012</risdate><volume>90</volume><issue>3</issue><spage>701</spage><epage>710</epage><pages>701-710</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC)+1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC)+1.25%NaCl; 0.25% sodium tripolyphosphate (STPP)+1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP+NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC+NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP+NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC+NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP+NaCl or WPC/MWPC+NaCl depicted compacted and uniform microstructures. Muscles with STPP+NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP+NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP+NaCl had a better performance than WPC/MWPC+NaCl. However, the addition of WPC/MWPC+NaCl improved total yield in comparison to NaCl added or control ones.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>22112522</pmid><doi>10.1016/j.meatsci.2011.08.013</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2012-03, Vol.90 (3), p.701-710 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_912797631 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Animals Beef Biological and medical sciences Cattle Chemical Phenomena Color Cooking - methods Food Additives - administration & dosage Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Meat Meat and meat product industries Microstructure Milk and cheese industries. Ice creams Milk Proteins - administration & dosage Muscle, Skeletal - chemistry Polyphosphates - administration & dosage Sodium chloride Sodium Chloride - administration & dosage Sous vide system Taste Whey protein concentrate Whey Proteins Yield |
| title | Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles |
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