Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

Detalhes bibliográficos
Autor(a) principal: MOMCHILOVA,Maria Marianovna
Data de Publicação: 2021
Outros Autores: PETROVA,Todorka Valkova, GRADINARSKA-IVANOVA,Dilyana Nikolaeva, YORDANOV,Dinko Georgiev
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400980
Resumo: Abstract The paper examines the effect of eleven sterilization regimes on the emulsion capacity and achieved lethal effect of sterilized meat pâté with reduced fat content and addition of inulin. The changes in the inulin-type fructan content were traced under the different sterilization conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables of the sterilization process are selected: temperature and holding time. The mathematical models obtained describe with relatively high accuracy the effect of temperature and holding time of sterilization on the emulsion stability, the residual fructan content and the factual lethality during the sterilization process. It was found that the increase of the sterilization duration of the pâtés was responsible to a larger extent for the reduction of their emulsion stability whereas the rise in temperature had a more significant effect on their residual fructan quantity.
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spelling Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimescanned meatlethal effectemulsion stabilityinulin-type fructansAbstract The paper examines the effect of eleven sterilization regimes on the emulsion capacity and achieved lethal effect of sterilized meat pâté with reduced fat content and addition of inulin. The changes in the inulin-type fructan content were traced under the different sterilization conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables of the sterilization process are selected: temperature and holding time. The mathematical models obtained describe with relatively high accuracy the effect of temperature and holding time of sterilization on the emulsion stability, the residual fructan content and the factual lethality during the sterilization process. It was found that the increase of the sterilization duration of the pâtés was responsible to a larger extent for the reduction of their emulsion stability whereas the rise in temperature had a more significant effect on their residual fructan quantity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400980Food Science and Technology v.41 n.4 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.27420info:eu-repo/semantics/openAccessMOMCHILOVA,Maria MarianovnaPETROVA,Todorka ValkovaGRADINARSKA-IVANOVA,Dilyana NikolaevaYORDANOV,Dinko Georgieveng2021-12-10T00:00:00Zoai:scielo:S0101-20612021000400980Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes
title Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes
spellingShingle Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes
MOMCHILOVA,Maria Marianovna
canned meat
lethal effect
emulsion stability
inulin-type fructans
title_short Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes
title_full Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes
title_fullStr Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes
title_full_unstemmed Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes
title_sort Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes
author MOMCHILOVA,Maria Marianovna
author_facet MOMCHILOVA,Maria Marianovna
PETROVA,Todorka Valkova
GRADINARSKA-IVANOVA,Dilyana Nikolaeva
YORDANOV,Dinko Georgiev
author_role author
author2 PETROVA,Todorka Valkova
GRADINARSKA-IVANOVA,Dilyana Nikolaeva
YORDANOV,Dinko Georgiev
author2_role author
author
author
dc.contributor.author.fl_str_mv MOMCHILOVA,Maria Marianovna
PETROVA,Todorka Valkova
GRADINARSKA-IVANOVA,Dilyana Nikolaeva
YORDANOV,Dinko Georgiev
dc.subject.por.fl_str_mv canned meat
lethal effect
emulsion stability
inulin-type fructans
topic canned meat
lethal effect
emulsion stability
inulin-type fructans
description Abstract The paper examines the effect of eleven sterilization regimes on the emulsion capacity and achieved lethal effect of sterilized meat pâté with reduced fat content and addition of inulin. The changes in the inulin-type fructan content were traced under the different sterilization conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables of the sterilization process are selected: temperature and holding time. The mathematical models obtained describe with relatively high accuracy the effect of temperature and holding time of sterilization on the emulsion stability, the residual fructan content and the factual lethality during the sterilization process. It was found that the increase of the sterilization duration of the pâtés was responsible to a larger extent for the reduction of their emulsion stability whereas the rise in temperature had a more significant effect on their residual fructan quantity.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400980
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400980
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.27420
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.4 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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