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Propiedades tecnológicas de la carne de llama (Lama glama) marinada con cloruro sódico y fosfatos sometidas a congelación y descongelación
| Content Provider | Semantic Scholar |
|---|---|
| Author | Cuadra, C. Álvaro Adelina, Giuliana |
| Copyright Year | 2015 |
| Abstract | The present study sought to evaluate the effect of freezing and thawing on the technological properties of meat injected with a solution of sodium chloride and phosphate. For this aim, we collected Semimenbranosus muscles from male llamas of Ccara race between 18 to 24 months of age, from the district Marcapomacocha (Junin). Semimembranosus samples were acquired five days after slaughter (control), marinated with sodium chloride and sodium tripolyphosphate (0 percent, 12±1 percent and 20±4 percent brine injection), cut, individually packaged, frozen in a domestic air freezer at -21°C, stored frozen at 21°C ±5°C and thawed at 3°C ±2°C. The process of freezing and thawing was evaluated by drawing curves of freezing and thawing. Analyses were performed after one month on frozen storage and thawing in the refrigerator, performing the following measurements: pH, moisture, water holding capacity (WHC), thaw loss, cook loss, lipid oxidation (TBARS), metmyoglobin content and hardness (WBSF). The results were analyzed by Completely Randomized Design (CRD) using analysis of variance (ANOVA) for established treatments and Dunnet test (P<0.05) when significant differences were found. In the latter, we proceeded to make a multiple comparison test with a control by Dunnett test. The test results indicated a significant effect of the freezing and thawing on the properties: pH, thaw loss, moisture, metmyoglobin content and hardness. However, no significant effect was showed in lipid oxidation. Also, the addition of brine containing sodium chloride and phosphates decreases cooking losses, increases meat moisture and help to maintain its water holding capacity after thawing. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://repositorio.lamolina.edu.pe/bitstream/handle/UNALM/1793/Q04_C374_T%20BAN%20UNALM.pdf?isAllowed=y&sequence=1 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
