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