English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/87822
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch

AuthorsFernández Martín, Fernando CSIC; Guerra, M. A.; López Caballero, M. E. CSIC ORCID; Solas, M. Teresa; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID
High pressure/temperature
Meat batters
Plasma proteins
Apple fibre
Potato starch
Thermal behaviour
Issue Date2000
CitationJournal of the Science of Food and Agriculture 80: 1230- 1236 (2000)
AbstractPork meat (low-fat) batters were prepared without and with the addition of three non-meat ingredients: (blood) plasma proteins, (dietary) apple fibre and potato starch. The batters were processed by cooking-alone (70 °C) and by high-pressure/temperature combination (400 MPa/70 °C). Protein denaturation and starch gelatinisation through the different processings were followed by differential scanning calorimetry. Batter characteristics such as water holding (weight loss) and different texture parameters (texture profile analysis) were used as quality criteria for comparisons among different formulations and processes. Plasma proteins and apple fibre behaved as inert fillers in both kinds of processed batters. Potato starch effects depended on processing conditions to the extent that these influenced the degree of gelatinisation. In pressurised batters (pressure and heating in sequence), regular preservation effects against subsequent thermal denaturation of proteins were observed. Differential scanning calorimetry revealed that starch was also pressure-preserved from subsequent thermal gelatinisation, which was confirmed by scanning electron microscopy. The presence of native-like proteins and ungelatinised starch produced cumulative softening effects in pressurised batters. (C) 2000 Society of Chemical Industry.
Identifiersdoi: 10.1002/1097-0010(200006)80:8<1230::AID-JSFA628>3.0.CO;2-T
issn: 0022-5142
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.