Data/hora: 01/06/2024 16:38:31

Provedor de dados: | 52
País: | Brazil
Título: | Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)
Autores: | Garcia,Carlos Eduardo Rocha; Yamashita,Fabio; Youssef,Elza Youssef; Prudencio,Sandra Helena; Shimokomaki,Massami.
Data: | 2013-04-01
Ano: | 2013
Palavras-chave: | Additives; Hydrocolloids; Meat products; Texture.
Resumo: | 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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000200017
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132013000200017
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.56 n.2 2013
Fonte: | info:eu-repo/semantics/openAccess