Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/68342
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Santos, Diana I. | por |
dc.contributor.author | Fraqueza, Maria João | por |
dc.contributor.author | Pissarra, Hugo | por |
dc.contributor.author | Saraiva, Jorge A. | por |
dc.contributor.author | Vicente, A. A. | por |
dc.contributor.author | Moldão-Martins, Margarida | por |
dc.date.accessioned | 2020-11-28T14:46:52Z | - |
dc.date.available | 2020-11-28T14:46:52Z | - |
dc.date.issued | 2020 | - |
dc.identifier.citation | Santos, Diana I.; Fraqueza, Maria João; Pissarra, Hugo; Saraiva, Jorge A.; Vicente, António A.; Moldão-Martins, Margarida, Optimization of the effect of pineapple by-products enhanced in bromelain by hydrostatic pressure on the texture and overall quality of silverside beef cut. Foods, 9(12), 1752, 2020 | por |
dc.identifier.uri | https://hdl.handle.net/1822/68342 | - |
dc.description.abstract | Dehydrated pineapple by-products enriched in bromelain using a hydrostatic pressure treatment (225 MPa, 8.5 min) were added in marinades to improve beef properties. The steaks from the silverside cut (2 ± 0.5 cm thickness and weight 270 ± 50 g), characterized as harder and cheaper, were immersed in marinades that were added to dehydrated and pressurized pineapple by-products that corresponded to a bromelain concentration of 0–20 mg tyrosine, 100 g−1 meat, and 0–24 h time, according to the central composite factorial design matrix. Samples were characterized in terms of marination yield, pH, color, and histology. Subsequently, samples were cooked in a water-bath (80 °C, 15 min), stabilized (4 °C, 24 h), and measured for cooking loss, pH, color, hardness, and histology. Marinades (12–24 h) and bromelain concentration (10–20 mg tyrosine.100 g−1 meat) reduced pH and hardness, increased marination yield, and resulted in a lighter color. Although refrigeration was not an optimal temperature for bromelain activity, meat hardness decreased (41%). Thus, the use of pineapple by-products in brine allowed for the valorization of lower commercial value steak cuts. | por |
dc.description.sponsorship | The first author acknowledges the financial support from Fundação para a Ciência e a Tecnologia (FCT),Portugal, through a doctoral fellowship (SFRH/BD/109124/2015). This work was supported by the national fundingof FCT, under the scope of the strategic funding to the research units LEAF, Linking Landscape, Environment,Agriculture and Food, School of Agriculture, University of Lisbon, 1349-017 Lisbon (UIDP/04129/2020), CIISA,Interdisciplinary Centre of Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon,1300-477, Lisbon (UIDB/00276/2020) FMV and PDR2020-1.0.1-FEADER-031359, funded by the European RegionalDevelopment Fund (ERDF)), QOPNA (UID/QUI/00062/2019), LAQV-REQUIMTE, Department of Chemistry,University of Aveiro, 3810-193 Aveiro (UIDB/50006/2020) and CEB, Centre of Biological Engineering, Departmentof Biological Engineering, University of Minho, 4710–057 Braga (UIDP/04469/2019) through national funds andwhere applicable co-financed by the FEDER, within the PT2020 Partnership Agreement. | - |
dc.language.iso | eng | por |
dc.publisher | MDPI AG | por |
dc.relation | SFRH/BD/109124/2015 | - |
dc.relation | UIDP/04129/2020 | - |
dc.relation | UIDB/50006/2020 | - |
dc.relation | UIDP/04469/2019 | - |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | por |
dc.subject | pineapple by-products | por |
dc.subject | hydrostatic pressure | por |
dc.subject | bromelain | por |
dc.subject | enzyme activity | por |
dc.subject | marinade | por |
dc.subject | meat | por |
dc.subject | texture | por |
dc.title | Optimization of the effect of pineapple by-products enhanced in bromelain by hydrostatic pressure on the texture and overall quality of silverside beef cut | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.mdpi.com/journal/foods | por |
dc.comments | CEB54014 | por |
oaire.citationIssue | 12 | por |
oaire.citationVolume | 9 | por |
dc.date.updated | 2020-11-28T10:54:54Z | - |
dc.identifier.eissn | 2304-8158 | por |
dc.identifier.doi | 10.3390/foods9121752 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Foods | por |
oaire.version | VoR | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_54014_1.pdf | 8,99 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons