EFECTO DEL GROSOR DE EMPAQUE Y TIPO DE MÚSCULO EN LA CALIDAD DE CARNE BOVINA ASISTIDA CON ULTRASONIDO

CONTRERAS LÓPEZ, GERMÁN (2019) EFECTO DEL GROSOR DE EMPAQUE Y TIPO DE MÚSCULO EN LA CALIDAD DE CARNE BOVINA ASISTIDA CON ULTRASONIDO. Maestría thesis, Universidad Autónoma de Chihuahua.

[img]
Vista Previa
Text
Tesis.pdf

Download (2824Kb) | Vista Previa

Resumen

Two studies were carried out in this thesis. The first study aimed to evaluate the effect of high intensity ultrasound (HIU) on the marinade of Longissimus dorsi of pork. Three factors were studied: type and timing of marinade and muscle thickness. A 2% brine was prepared with NaCl and a Quantitative Descriptive Analysis was performed using 8 semi-trained panelists. Saturation, toughness, density, juiciness, salty taste, volatile, residuality and elasticity were evaluated. The application of HIU as assisted technology for marinade decreased the perception of toughness and density, increasing the L. dorsi juiciness. Thin cuts (1.27 cm) were perceived more salty and less juicy. The second study aimed to investigate the effect of packing thickness on the quality of two beef muscles (Gluteus medius, GM and Biceps femoris, BF) treated with ultrasound. The physicochemical, sensory and microstructure characteristics were evaluated. A completely randomized factorial design with two factors was used: Three levels of thickness of plastic film (35, 50 and 70 µm) and two ultrasonication times (0 and 40 min). In general, an improvement of tenderness in the GM muscle was observed from 3.25 to 2.59 kgf as the plastic bag thickness was reduced. The significant decrease in GM toughness was corroborated by sensory analysis and by the increase of interfibrillar and intermiofibrillar spaces which increased from 308.73 to 983.22 µm2 and from 2.58 to 4.27 µm2, respectively. Although the intermiofibrillar and interfibrillar spaces increased in BF, no significant differences were found in muscle toughness or in the color attributes L *, a * and b *. However, the pH significantly increased in 70 µm2 bags treated with HIU and the water holding capacity was reduced with the HIU treatment, regardless of the plastic bag thickness.

Tipo de Documento: Tesis (Maestría)
Palabras Clave: High intensity ultrasound, microstructure, sensorial, meat quality.
Clasificación temática: S Agriculture > SF Animal culture
Usuario Remitente: Admin Administrador del Respositorio
Depositado: 28 Jul 2020 19:16
Ultima Modificación: 28 Jul 2020 19:39
URI: http://repositorio.uach.mx/id/eprint/281

Actions (login required)

Ver Objeto Ver Objeto

Universidad Autonoma de Chihuahua