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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/10359

    Título
    Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
    Autor
    Gómez Bastida, InmaculadaUBU authority Orcid
    Ibáñez, Francisco C.
    Beriain, María José
    Publicado en
    International Journal of Food Properties. 2019, V. 22, n. 1, p. 1693-1708
    Editorial
    Taylor and Francis
    Fecha de publicación
    2019
    ISSN
    1094-2912
    DOI
    10.1080/10942912.2019.1666869
    Abstract
    Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.
    Palabras clave
    Sous vide
    Marinade
    Meat
    Meat analog
    Ready-to-eat
    Materia
    Biotecnología
    Biotechnology
    Alimentos-Composición
    Food-Composition
    Biotecnología alimentaria
    Food-Biotechnology
    URI
    http://hdl.handle.net/10259/10359
    Versión del editor
    https://doi.org/10.1080/10942912.2019.1666869
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    Atribución 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
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