1,720,997 research outputs found
Evaluación del efecto del tratamiento con alta presión hidrostática y de la formulación sobre la inactivación de cepas nativas de STEC O157 en hamburguesas de carne bovina
Full text linkEl mercado actual ofrece al consumidor distintas formulaciones de hamburguesas reflejadas
en productos tradicionales o más saludables (reducidos en contenidos de grasa y cloruro de
sodio). En este contexto, el objetivo de este estudio fue evaluar la aplicación de la tecnología
de APH y de la formulación sobre la inactivación de un coctel de cepas nativas de STEC
O157 inoculado en hamburguesas, así como sobre la microbiota natural.Instituto de Tecnología de los AlimentosFil: Eccoña Sota, Amparo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de los Alimentos; ArgentinaFil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de los Alimentos; ArgentinaFil: Rodriguez, Anabel Elisa. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de los Alimentos; ArgentinaFil: Sancho, Ana Maria. Instituto de Tecnología de los Alimentos; ArgentinaFil: Vaudagna, Sergio Ramon. Instituto de Tecnología de los Alimentos; Argentin
Influencia de la Estación de Recolección de Leche Cruda, sobre el Sabor y el Aroma de Leche Entera en Polvo
No full textLas características que componen la leche cruda empleada en la elaboración de leche en polvo, determinan su calidad organoléptica, que esta asociada a los aspectos relacionados con el aroma, sabor, color y textura de un alimento. El olor y sabor son atributos que tiene en cuenta el consumidor en el momento de seleccionar de un alimento. El olor y sabor de la leche en polvo se encuentra influenciado por la estación del año en la cual se recolecta la materia prima.Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; Argentin
Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
Full text linkA Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicochemical and texture properties of beef patties. Patties were manufactured with lean beef (80%w/w), fat (10%w/w), water (10%w/w) and NaCl and STPP concentrations according to the design and were subjected to high hydrostatic pressure (HHP) treatments according the design. Raw and cooked
patties pHs were modified by pressure level, NaCl and STPP concentration. Cooking loss increased when pressure level increased and additives concentrations decreased. NaCl and STPP concentrations and pressure level significantly modified colour parameters of raw patties; however, they had no effects on cooked patties. Moreover, texture parameters values increased with pressure level.Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Ferrari, Romina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina
Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
No full textResearch was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl + 0.25% TPP, and 1.20% NaCl + 0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.Fil: Pighin, Darío Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Efecto de dietas de feedlot, con agregado de WDGS, y las condiciones de almacenamiento sobre el color de la carne.
No full textPublicado en: Revista Argentina de Producción Animal 36 (Suplemento 1) : 1 p. (2016)Color is one of the most important factors in which the consumer bases his decision to buy the meat. This is is influenced by several factors: system of feeding, slaughter conditions, storage of end product etc The color of meat is intrinsically unstable; light and oxygen promote oxidation protein and lipid during storage. In recent years, studies have been carried out on the Incorporation of distillers grains in the feeding of beef cattle. Distillers grains with soluble - WDGS or teasing- are the co-product that is generated later
of the controlled fermentation of grains to obtain of bioethanol. The objective of this work was to observe the incidence of the incorporation of mockery as part of diets complete finishing pens for British steers, on the color of meat in situations that simulate storage and gondola.El color es uno de los factores más importantesen el cual el consumidor basa su decisión de comprar la carne. Éste se encuentra influenciado por diversos factores : sistema de alimentación, condiciones de faena, almacenamiento del producto final, etc. El color de la carne es intrínsecamente inestable; la luz y el oxígeno promueven la oxidación proteica y lipídica durante el almacenamiento.
En los últimos años se han desarrollado estudios sobre la incorporación de granos de destilería en la alimentación de bovinos para carne. Los granos de destilería con solubles - WDGS o burlanda- son el co-producto que se genera luego de la fermentación controlada de granos para la obtención
de bioetanol.
El objetivo de este trabajo fue observar la incidencia de la incorporación de burlanda como parte de dietas
completas de terminación a corral de novillos Británicos, sobre el color de la carne en situaciones que simulan almacenamiento y góndola.Instituto de Investigación de Tecnología de Alimentos (ITA)Fil: Merayo, Manuela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Pighin, Darío Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Pighin, Darío Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Pighin, Darío Gabriel. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Sancho, Ana Maria. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.Fil: Latimori, Nestor Juan. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina.Fil: Grigioni, Gabriela María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Grigioni, Gabriela María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Grigioni, Gabriela María. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina
Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: Changes on microstructure, colour, texture and physicochemical parameters
Full text linkThe aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parameters were analysed by image analysis and physicochemical properties by instrumental assays. Micrographs revealed that a higher porous size structure and shrinkage of muscle fibre diameter were obtained at -40 °C. In Semimembranous and Gluteus Medius bovine muscles, significant difference (P < 0.0001) was obtained for texture, colour and physicochemical parameters. Results revealed that colour, texture and physicochemical parameters were less affected when freeze drying cycle was performed at -40 °C. Freeze drying cycle at -50 and -60 °C showed increases in lightness (L*) and yellowness (b*); decrease in redness (a*) and in water absorbing capability).Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; ArgentinaFil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria; Argentin
Seasonal variation in the odour characteristics of whole milk powder
No full textSeasonal changes in whole milk powder odour characteristics were monitored using SPME-GC and E-nose methodologies. ANOVA
showed a significant effect of the season on dimethyl sulphide, n-pentanal, n-hexanal, and butyric acid. Whole milk powder manufactured
in summer season had significantly (p < 0.05) higher levels of n-hexanal, n-pentanal and dimethyl sulphide as compared to autumn and
winter seasons. On the other hand, butyric acid showed significant differences (p < 0.05) among autumn and spring. Applying linear discriminant
analysis, seasonal variations in the odour profiles assessed by electronic nose were observed. A better classification outcome
was obtained when volatile compounds and electronic nose data were analysed together, obtaining a success rate of 89.5% and 70.7% of
the original cases and after cross-validation respectively. As in other application reported in the literature, E-nose approach represents an
alternative technique to traditional methods of odour measurement.Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Irurueta, Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria. Rafaela. Santa Fe; Argentina.Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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