| Revista: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000365576 |
| ISSN: | 1516-8913 |
| Autores: | Garcia, Carlos Eduardo Rocha1 Yamashita, Fabio1 Youssef, Elza Youssef1 Prudencio, Sandra Helena1 Shimokomaki, Massami1 |
| Instituciones: | 1Universidade Estadual de Londrina, Departamento de Ciencia e Tecnologia de Alimentos, Londrina, Parana. Brasil |
| Año: | 2013 |
| Periodo: | Mar-Abr |
| Volumen: | 56 |
| Número: | 2 |
| Paginación: | 311-318 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15.0%) had approximately 15.0% higher moisture and a 32.0% higher processing yield in comparison to the control samples.JB-CAR presented shear force approximately 5.0 and 20% lower in the samples uncooked salted and desalted cooked, respectively, and sensorial acceptance above 80%. The results demonstrated the possibility of applying carrageenan to jerked beef in order to obtain an increase in the processing yield and a tender product while maintaining the sensorial quality and its intermediate-moisture meat product nature |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Productos cárnicos, Aditivos alimenticios, Hidrocoloides, Carragenanos, Textura |
| Keyword: | Chemistry, Food chemistry, Meat products, Food additives, Hydrocolloids, Carrageenan, Texture |
| Texto completo: | Texto completo (Ver HTML) |
