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.
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.
authors: Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), CC 77 (B1708WAB) Morón, Argentina. nszerman@cnia.inta.gov.ar
authors: N
authors: N
authors: Szerman
authors: C B
authors: CB
authors: Gonzalez
authors: A M
authors: AM
authors: Sancho
authors: G
authors: G
authors: Grigioni
authors: F
authors: F
authors: Carduza
authors: S R
authors: SR
authors: Vaudagna
mesh_terms: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003116:Color; D003296:Cooking / Q000379:methods*; D005503:Food Additives / Q000008:administration & dosage*; D006863:Hydrogen-Ion Concentration; D008460:Meat; D008894:Milk Proteins / Q000008:administration & dosage*; D018482:Muscle, Skeletal / Q000737:chemistry*; D011122:Polyphosphates / Q000008:administration & dosage; D012965:Sodium Chloride / Q000008:administration & dosage; D013649:Taste; D000067816:Whey Proteins
chemical_list: D005503:Food Additives; D008894:Milk Proteins; D011122:Polyphosphates; D000067816:Whey Proteins; D012965:Sodium Chloride; C005692:triphosphoric acid