Meat tenderness is one of the most important quality criteria when evaluating results cooking conditions. Changes in and weight losses heat-treated meat (semitendinosus muscle) for different time-temperature combinations were analyzed; relationship between protein denaturation textural changes was studied. Heat treatments samples (1.5 cm diameter, 2 long) performed a thermostatic bath 60–90C range. Maximum heating times 180 min. hardness determined by Warner-Bratzler measurements using an...

BACKGROUND: As a result of consumers' health concerns and the trend towards healthier low-fat food products, research has been undertaken to reduce amount fat absorbed in fried foods. This work focused on studying efficacy sorbitol glycerol as plasticizers methylcellulose coatings used oil uptake during frying process potato chips RESULTS: Changes color, mechanical properties, water activity lipid oxidation storage were monitored. Also, an explanation regarding different performances between...

Reducing fat content of fried foods by application coatings is an alternative solution to comply with both health concerns and consumer preferences. The objective the present work was analyse effect coating formulation on quantity composition oil-uptake potato strips dough discs, quality frying oil after several batches. showed that most efficient formulations were 1% methylcellulose (MC) 0.5% sorbitol for potatoes MC 0.75% discs. effective reduced uptake 35-40%, depending product. increase...

A simple technique to determine biomass concentration as chemical oxygen demand (COD) was developed an alternative the standard volatile suspended solid (VSS) method. The proposed for measurement COD is based on determination of (CODB) difference between total (CODT) and soluble (CODS) sample. obtained results show that this quicker simpler than traditional VSS validity methods tested with pure cultures a filamentous micro-organisms (Sphaerotilus natans), floc-forming bacteria activated...

The effectiveness of natamycin supported in corn starch-based films to control environmental molds (mainly Penicillium spp) activity that could colonize the surface semi-hard cheese during ripening, was evaluated. starch amount maximized, and this achieved by adding polyvinyl alcohol (PVA) also polyurethane (PU) formulation. PU acted as plasticizer provided functional groups interacted with affected its diffusion. When 5 % added, migration coating doped 1% reduced half. distribution on both...

Summary The effects of ripening temperature, type packaging film and storage period before were related to the degree proteolysis texture Gouda cheese, so as determine optimum conditions. cheeses from a local plant subjected different A factorial design 2 3 × 5 was used, where three factors selected in two levels were: (1) time packaging, 4 10 days, (2) 20 °C (3) plastic film, BK1 BK5 (Grace, Quilmes, Argentina). Ripening fourth factor analyzed; sampling times 15, 25, 35, 49 70 days after...

The aims of this work were to analyze the effects high methoxyl pectin (HMP) and isomalt concentrations on physical properties pectin-based films. Films developed using HMP (1.5% 3.0% w/v) at different (0.25%, 0.50%, 0.75%, 1.0%, 1.50% w/v). use produced an improvement in Moisture films increased swelling degree decreased with a higher concentration. presented water vapor permeability (WVP) increase Likewise, WVP values tensile varied isomalt. Increasing amount more deformable (elongation...

The aims of this study were to analyze the plasticizing effect Apis mellifera honey on mechanical, physicochemical and optical properties whey protein isolate (WPI) films compare results collected with glycerol WPI-films. Response surface was applied optimize amounts WPI in order obtain higher tensile strength (TS), moderate elongation, lower water vapor permeability so that they could be used as reference films. Honey added at different concentrations (60%, 80%, 100%) g honey/100 WPI, a...

Abstract In this work a parametric study and bench bioreactor degradation test of Direct Black 22 (DB22) by Penicillium chrysogenum was performed as first approach to an industrial application, framed within policy sustainable processes development. Three ancillary carbon sources their optimum initial concentrations were studied. These were: glucose, potato starch industry wastewater. Their concentration 6 g/L. The use co-substrate showed the highest decolorization rate COD removal....