Nuggets formulados con carne de ave mecánicamente Recuperada y lavada: estabilidad durante el almacenamiento en congelación
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| _version_ | 1876431679562711040 |
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| author | P. Bonato |
| author_facet | P. Bonato |
| contents | Nuggets formulados con carne de ave mecánicamente Recuperada y lavada: estabilidad durante el almacenamiento en congelación P. Bonato G. Teira R. Fabre S. Kueider F. Perlo Química Nuggets storage poultry meat washed mechanically deboned chicken meat The effect of 20 % washed mechanically deboned chicken meat (WM) as a substitute of breast meat (HDCM) onchicken nuggets characteristics during frozen storage was investigated. Two different formulations were made, one with 100 % HDCM, the other with 20 % WM as a substitute for HDCM. WM was produced by washing mechanically debonedchicken meat, 3 steps of 20 min each. Nuggets were packed in air or under vacuum and kept frozen (-22 ± 2 ºC). Thiobarbituric acid reactive substances (TBARS), sensory evaluation, mesophilic aerobic count, psychrotrophic count and detection of Salmonella were determined during six months. TBARS and sensory evaluation showed that oxidative phenomena in nuggets with 20 % WM is similar to the 100 % HDCM formulation. This conclusion is valid for both, air or vacuum packed nuggets. No difference was found in microbiological counts between formulations or packing atmosphere. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450206 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450206 |
| institution | Redalyc |
| language | en |
| publishDate | 2006 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Nuggets formulados con carne de ave mecánicamente Recuperada y lavada: estabilidad durante el almacenamiento en congelación P. Bonato Química Nuggets storage poultry meat washed mechanically deboned chicken meat Nuggets formulados con carne de ave mecánicamente Recuperada y lavada: estabilidad durante el almacenamiento en congelación P. Bonato G. Teira R. Fabre S. Kueider F. Perlo Química Nuggets storage poultry meat washed mechanically deboned chicken meat The effect of 20 % washed mechanically deboned chicken meat (WM) as a substitute of breast meat (HDCM) onchicken nuggets characteristics during frozen storage was investigated. Two different formulations were made, one with 100 % HDCM, the other with 20 % WM as a substitute for HDCM. WM was produced by washing mechanically debonedchicken meat, 3 steps of 20 min each. Nuggets were packed in air or under vacuum and kept frozen (-22 ± 2 ºC). Thiobarbituric acid reactive substances (TBARS), sensory evaluation, mesophilic aerobic count, psychrotrophic count and detection of Salmonella were determined during six months. TBARS and sensory evaluation showed that oxidative phenomena in nuggets with 20 % WM is similar to the 100 % HDCM formulation. This conclusion is valid for both, air or vacuum packed nuggets. No difference was found in microbiological counts between formulations or packing atmosphere. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450206 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| title | Nuggets formulados con carne de ave mecánicamente Recuperada y lavada: estabilidad durante el almacenamiento en congelación |
| topic | Química Nuggets storage poultry meat washed mechanically deboned chicken meat |
| url | https://www.redalyc.org/articulo.oa?id=72450206 |