title: Effect of salt addition on sous vide cooked whole beef muscles from Argentina.
abstract: 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.
authors: Instituto Tecnología de Alimentos, CIA, INTA, CC 77, B1708WAB Morón, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Avenida Rivadavia 1917 (C1053AAY), Buenos Aires, Argentina; Facultad de Agronomía y Ciencias Agroalimentarias, Universidad de Morón, Cabildo 134 (B1708JPD), Morón, Buenos Aires, Argentina.
authors: S R
authors: SR
authors: Vaudagna
authors: A A
authors: AA
authors: Pazos
authors: S M
authors: SM
authors: Guidi
authors: G
authors: G
authors: Sanchez
authors: D J
authors: DJ
authors: Carp
authors: C B
authors: CB
authors: Gonzalez