Escudo de la República de Colombia
Sistema Nacional de Biliotecas - Repositorio Institucional Universidad Nacional de Colombia Biblioteca Digital - Repositorio Institucional UN Sistema Nacional de Bibliotecas UN

Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender

González Rodríguez, Diana Marcela and Giraldo Lopera, Elizabeth and Restrepo Molina, Diego Alonso (2015) Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender. Revista Facultad Nacional de Agronomía, 68 (2). pp. 7713-7720. ISSN 2248-7026

Texto completo

[img]
Vista previa
PDF - Versión Publicada
Available under License Creative Commons Attribution Non-commercial Share Alike.

373kB

URL oficial: http://www.revistas.unal.edu.co/index.php/refame/a...

Resumen

The objective of this study was to evaluate the textureproperties of a standard sausage that contained a chicken meatextender at a replacement percentage of 35% of the PMD whensubjected to postproduction heating. An experimental designthat looked at the combination of three extenders in ten mixturepoints was used; the extenders were composed of fiber, pig skin,and carrageenan, respectively, and there was one product withoutan extender. Five days after production, the sausages were cookedfor two hours at 80°C. An instrumental texture analysis and afirmness and elasticity evaluation were carried out on the recentlyproduced samples and on samples after the subsequent thermaltreatments. Hardness, masticability and firmness decreased withthe application of the thermal treatments. In addition, a synergisticinteraction was seen between the fiber and the carrageenan at thetwo temperature levels. It was concluded that the fiber, the pig skinand the carrageenan did not exhibit properties that were similarto those of chicken paste because their applications demonstrateda marked decrease in the texture properties, a decrease thatwas more pronounced when the product was subjected topostproduction heating.

Tipo de documento:Artículo - Article
Palabras clave:Thermal treatment, mechanically deboned chicken, meat derivative, texture
Temática:5 Ciencias naturales y matemáticas / Science > 57 Ciencias de la vida; Biología / Life sciences; biology
5 Ciencias naturales y matemáticas / Science > 58 Plantas / Plants
Unidad administrativa:Revistas electrónicas UN > Revista Facultad Nacional de Agronomía Medellín
Código ID:55384
Enviado por : Dirección Nacional de Bibliotecas STECNICO
Enviado el día :19 Dec 2016 15:23
Ultima modificación:23 Junio 2017 20:42
Ultima modificación:23 Junio 2017 20:42
Exportar:Clic aquí
Estadísticas:Clic aquí
Compartir:

Solamente administradores del repositorio: página de control del ítem

Vicerrectoría de Investigación: Número uno en investigación
Indexado por:
Indexado por Scholar Google WorldCat DRIVER Metabiblioteca OAIster BASE BDCOL Registry of Open Access Repositories SNAAC Red de repositorios latinoamericanos eprints Open archives La referencia Tesis latinoamericanas OpenDOAR CLACSO
Este sitio web se ve mejor en Firefox