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首页> 外文期刊>Meat Science >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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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

机译：添加常规添加剂和乳清蛋白的效果集中于速煮熟牛肉的技术参数，理化特性，微观结构和感官属性

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摘要

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 tri-polyphosphate (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.
机译：牛肉肌肉接受了四种增强处理（1.88％乳清蛋白浓缩物（WPC）+ 1.25％氯化钠（NaCl）; 1.88％改性乳清蛋白浓缩物（MWPC）+ 1.25％NaCl; 0.25％三聚磷酸钠（STPP）+ 1.25将％NaCl; 1.25％NaCl）和对照处理（未注射的肌肉）浸泡煮熟。与WPC / MWPC + NaCl（分别为94.7％和92.9％），仅NaCl（84.8％）或对照（72.1％）的肌肉相比，具有STPP + NaCl的肌肉表现出明显更高的总产量（106.5％）。含有STPP + NaCl的肌肉的剪切力值明显低于对照组。同样，WPC / MWPC + NaCl添加的肌肉呈现出与其他处理相似的值。烹饪后，带有STPP + NaCl或WPC / MWPC + NaCl的肌肉呈现出致密而均匀的微观结构。含有STPP + NaCl的肌肉呈粉红色，而其他处理肌肉则呈现粉红色-灰色和灰棕色之间的颜色。 STPP + NaCl添加的样品显示出最高的全球嫩度和多汁度。 STPP + NaCl的添加性能优于WPC / MWPC + NaCl。但是，与添加或添加NaCl相比，添加WPC / MWPC + NaCl可以提高总产量。

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  • 来源
    《Meat Science》 |2012年第3期|p.701-710|共10页
  • 作者

    N. Szerman; C.B. Gonzalez; A.M. Sancho; G. Grigioni; F. Carduza; S.R. Vaudagna;

  • 作者单位

    Institute Tecnologia de AHmentos, Centra de Investigation de Agroindustria, Institute National de Tecnologia Agropecuaria (INTA), CC 77 (B1708WAB) Moron, Argentina,Consejo National de Investigations Cientificas y Tecnicas (CONICEJ), Argentina;

    Institute Tecnologia de AHmentos, Centra de Investigation de Agroindustria, Institute National de Tecnologia Agropecuaria (INTA), CC 77 (B1708WAB) Moron, Argentina,Consejo National de Investigations Cientificas y Tecnicas (CONICEJ), Argentina,Universidad National de Oral. San Martin, Argentina;

    Institute Tecnologia de AHmentos, Centra de Investigation de Agroindustria, Institute National de Tecnologia Agropecuaria (INTA), CC 77 (B1708WAB) Moron, Argentina,Fac. Agronomia y Cs. Agroalimentarias, Universidad de Moron, Argentina;

    Institute Tecnologia de AHmentos, Centra de Investigation de Agroindustria, Institute National de Tecnologia Agropecuaria (INTA), CC 77 (B1708WAB) Moron, Argentina,Consejo National de Investigations Cientificas y Tecnicas (CONICEJ), Argentina,Fac. Agronomia y Cs. Agroalimentarias, Universidad de Moron, Argentina;

    Institute Tecnologia de AHmentos, Centra de Investigation de Agroindustria, Institute National de Tecnologia Agropecuaria (INTA), CC 77 (B1708WAB) Moron, Argentina;

    Institute Tecnologia de AHmentos, Centra de Investigation de Agroindustria, Institute National de Tecnologia Agropecuaria (INTA), CC 77 (B1708WAB) Moron, Argentina,Consejo National de Investigations Cientificas y Tecnicas (CONICEJ), Argentina,Fac. Agronomia y Cs. Agroalimentarias, Universidad de Moron, Argentina;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    sous vide system; whey protein concentrate; yield; sodium chloride; beef; microstructure;

    机译：sous视频系统;浓缩乳清蛋白;让;氯化钠;牛肉;微观结构;

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