| Revista: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000348503 |
| ISSN: | 1516-8913 |
| Autores: | Youssef, Elza Y.J1 Garcia, Carlos Eduardo Rocha2 Yamashita, Fabio2 Shimokomaki, Massami1 |
| Instituciones: | 1Universidade de Sao Paulo, Faculdade de Ciencias Farmaceuticas, Sao Paulo. Brasil 2Universidade Estadual de Londrina, Departamento de Tecnología de Alimentos y Drogas, Londrina, Parana. Brasil |
| Año: | 2007 |
| Periodo: | Jul |
| Volumen: | 50 |
| Número: | 4 |
| Paginación: | 719-724 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental |
| Resumen en inglés | This work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in toughness compared to the raw material while, in the case of cooked CHM it was 6-fold increased in relation to the raw charqui. The moisture content decreased by 39.0 and 58.0% (p<0.05) for uncooked and cooked CHM, respectively, in relation to the raw material. Mathematical modeling of the influence of these meat components showed that shear force increased exponentially with the loss of moisture. The texture of CHM was the result of a multitude of factors involving myofibril proteins which promoted dynamic biochemical events such as the binding of water molecules. It was the amount of the latter which ultimately determine the final charqui meat texture |
| Disciplinas: | Química |
| Palabras clave: | Bioquímica, Química de alimentos, Reticulación del colágeno, Actividad del agua, Humedad intermedia, Productos cárnicos, Proteínas miofibrilares |
| Keyword: | Chemistry, Biochemistry, Food chemistry, Collagen crosslinking, Water activity, Meat products, Intermediate moisture, Myofibrillar proteins |
| Texto completo: | Texto completo (Ver PDF) |
