Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2013-04-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000200017 |
| _version_ | 1819212656649699328 |
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| author | Carlos Eduardo Rocha Garcia Fabio Yamashita Elza Youssef Youssef Sandra Helena Prudencio Massami Shimokomaki |
| author_facet | Carlos Eduardo Rocha Garcia Fabio Yamashita Elza Youssef Youssef Sandra Helena Prudencio Massami Shimokomaki |
| author_sort | Carlos Eduardo Rocha Garcia |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-23T06:46:26Z |
| format | Article |
| id | doaj.art-9b5b06db1f6740bf9de74c32dfc8b0e6 |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-23T06:46:26Z |
| publishDate | 2013-04-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-9b5b06db1f6740bf9de74c32dfc8b0e62022-12-21T17:56:34ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242013-04-01562311318Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)Carlos Eduardo Rocha GarciaFabio YamashitaElza Youssef YoussefSandra Helena PrudencioMassami ShimokomakiThe 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000200017additiveshydrocolloidsmeat productstexture |
| spellingShingle | Carlos Eduardo Rocha Garcia Fabio Yamashita Elza Youssef Youssef Sandra Helena Prudencio Massami Shimokomaki Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef) Brazilian Archives of Biology and Technology additives hydrocolloids meat products texture |
| title | Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef) |
| title_full | Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef) |
| title_fullStr | Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef) |
| title_full_unstemmed | Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef) |
| title_short | Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef) |
| title_sort | effect of carrageenan addition on the yield and functional properties of charqui jerked beef |
| topic | additives hydrocolloids meat products texture |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000200017 |
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