| |
|
|
|
Registro completo
|
|
Biblioteca (s) : |
INIA Las Brujas. |
|
Fecha : |
12/04/2016 |
|
Actualizado : |
06/06/2019 |
|
Tipo de producción científica : |
Artículos Indexados |
|
Autor : |
CROSA, M.J.; ELICHALT, M.; SKERL, V.; CADENAZZI, M.; OLAZÁBAL, L.; SILVA, R.; SURUBÚ, G.; TORRES, M.; VILARO, F.; ESTELLANO, G. |
|
Afiliación : |
MARÍA JOSÉ CROSA, LATU (Laboratorio Tecnológico del Uruguay); MARÍA ELICHALT, Escuela de Nutrición. UdelaR; VERÓNICA SKERL, LATU (Laboratorio Tecnológico del Uruguay); MÓNICA CADENAZZI, Consultor Estadístico; LAURA OLAZÁBAL, LATU (Laboratorio Tecnológico del Uruguay); ROBERTO SILVA, LATU (Laboratorio Tecnológico del Uruguay); GABRIELA SURUBÚ, LATU (Laboratorio Tecnológico del Uruguay); MARINA TORRES, LATU (Laboratorio Tecnológico del Uruguay); FRANCISCO LUIS VILARO PAREJA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GABRIEL ESTELLANO, DETRICAR S.A. |
|
Título : |
Chips de papa, la fritura en vacío y beneficios para la salud. |
|
Fecha de publicación : |
2014 |
|
Fuente / Imprenta : |
INNOTEC, Revista del Laboratorio Tecnológico del Uruguay. 2014, no.9, p.70-74. |
|
Idioma : |
Español |
|
Contenido : |
RESUMEN.
Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional.
El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo.
Los chips elaborados por fritura en vacío presentaron en promedio un 50% menos de materia grasa y un 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado.
ABSTRACT.
The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying that preserves the sensory properties of fried snacks and improves its nutritional quality.
The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan market.
The chips produced by vacuum frying showed an average of 50% less fat content and 90% less acrylamide than chips made by traditional frying. In sensory evaluation of chips, consumers gave both chips with good acceptance in all attributes but the perception of salt taste intensity MenosRESUMEN.
Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional.
El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo.
Los chips elaborados por fritura en vacío presentaron en promedio un 50% menos de materia grasa y un 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado.
ABSTRACT.
The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying that preserves the sensory properties of fried snacks and improves its nutritional quality.
The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan marke... Presentar Todo |
|
Palabras claves : |
ACEPTABILIDAD SENSORIAL; ACRILAMIDA. |
|
Thesagro : |
ALIMENTACIÓN; LIPIDOS; PAPAS. |
|
Asunto categoría : |
S01 Nutrición humana - Aspectos generales |
|
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/5657/1/30916.pdf
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/259
|
|
Marc : |
LEADER 02575naa a2200289 a 4500
001 1054642
005 2019-06-06
008 2014 bl uuuu u00u1 u #d
100 1 $aCROSA, M.J.
245 $aChips de papa, la fritura en vacío y beneficios para la salud.$h[electronic resource]
260 $c2014
520 $aRESUMEN. Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional. El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo. Los chips elaborados por fritura en vacío presentaron en promedio un 50% menos de materia grasa y un 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado. ABSTRACT. The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying that preserves the sensory properties of fried snacks and improves its nutritional quality. The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan market. The chips produced by vacuum frying showed an average of 50% less fat content and 90% less acrylamide than chips made by traditional frying. In sensory evaluation of chips, consumers gave both chips with good acceptance in all attributes but the perception of salt taste intensity
650 $aALIMENTACIÓN
650 $aLIPIDOS
650 $aPAPAS
653 $aACEPTABILIDAD SENSORIAL
653 $aACRILAMIDA
700 1 $aELICHALT, M.
700 1 $aSKERL, V.
700 1 $aCADENAZZI, M.
700 1 $aOLAZÁBAL, L.
700 1 $aSILVA, R.
700 1 $aSURUBÚ, G.
700 1 $aTORRES, M.
700 1 $aVILARO, F.
700 1 $aESTELLANO, G.
773 $tINNOTEC, Revista del Laboratorio Tecnológico del Uruguay. 2014, no.9, p.70-74.
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA Las Brujas (LB) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
|
|
 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
|
Registro completo
|
|
Biblioteca (s) : |
INIA Las Brujas. |
|
Fecha actual : |
21/02/2014 |
|
Actualizado : |
04/02/2019 |
|
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
|
Circulación / Nivel : |
A - 1 |
|
Autor : |
REALINI, C. E.; DUCKETT, S. K.; BRITO, G.; DALLA RIZZA, M.; DE MATTOS, D. |
|
Afiliación : |
C. E. REALINI, Department of Animal and Dairy Science, The University of Georgia, USA; S.K. DUCKETT, Department of Animal and Dairy Science, The University of Georgia, USA; GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARCO DALLA RIZZA VILARO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DANIEL DE MATTOS, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
|
Título : |
Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. |
|
Fecha de publicación : |
2004 |
|
Fuente / Imprenta : |
Meat Science, March 2004, volume 66, Issue 3, pages 567-577. |
|
ISSN : |
0309-1740 |
|
DOI : |
10.1016/S0309-1740(03)00160-8 |
|
Idioma : |
Inglés |
|
Notas : |
Article history: Received 17 March 2003 // Received in revised form 13 June 2003 // Accepted 13 June 2003.
This research was funded by the Uruguayan National Institute of Agricultural Research (INIA), Inter-American Development Bank (IDB) and the Uruguayan Ministry of Livestock, Agriculture and Fishery (MGPA). We wish to thank the Uruguayan Hereford Breeders Association, the Uruguayan Association of Natural Intensive Beef Producers (AUPCIN), the Uruguayan Technological Laboratory (LATU), Roche Ltd., and Dr. R. Radi and Dr. H. Botti for their support and cooperation in this project. |
|
Contenido : |
ABSTRACT.
Thirty Hereford steers were finished either on pasture (n = 10) or concentrate (n = 20) to determine dietary and antioxidant treatment effects on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Half of the steers finished on concentrate were supplemented with 1000 I.U. vitamin E head-1 day-1 for 100 days. Postmortem vitamin C was added to ground beef (0.05% v/w) displayed for 8 days at 2 °C. Carcasses from steers finished on concentrate had greater (P < 0.05) carcass weight, conformation, degree of finishing, fat depth, and ribeye area than pasture finished animals. Carcasses from pasture-fed steers showed darker (P < 0.05) longissimus color and yellower (P <0.05) fat at 24 h postmortem than concentrate-fed. Initial longissimus Warner-Bratzler shear force (WBSF) values were similar (P >0.05) between pasture- and concentrate-fed animals. However, beef from pasture-fed cattle had lower (P < 0.05) WBSF values at 7 and 14 days postmortem. Longissimus ?-tocopherol concentrations were greater (P < 0.01) for pasture- and concentrate-fed animals that were supplemented with vitamin E compared to concentrate-fed. Steaks from pasture-fed and vitamin E supplemented cattle had similar (P > 0.05) TBARS values, which were lower (P < 0.05) than steaks from concentrate-fed steers during 21 days of display. Ground beef from vitamin E supplemented steers had the lowest TBARS values; whereas samples from pasture-fed animals had the lowest lipid stability with higher TBARS levels than other treatments. Vitamin C addition to ground beef did not (P > 0.05) reduce lipid oxidation. Vitamin E supplementation of concentrate-fed cattle had no effect (P > 0.05) on color stability of ground beef or steaks. The a* (redness) and b* (yellowness) values were higher (P < 0.05) when vitamin C was added to ground beef. Longissimus fatty acid content of concentrate-fed animals was twofold greater (P < 0.01) than pasture-fed. The percentages of C14:0, C16:0, and C18:1 fatty acids were higher (P < 0.01) in the intramuscular fat of concentrate-fed steers, whereas pasture-fed cattle showed greater (P < 0.01) proportions of C18:0, C18:2, C18:3, C20:4, C20:5, and C22:5. Total conjugated linoleic acid (CLA) and CLA isomer c9t11 were higher (P < 0.01) for pasture- than concentrate-fed cattle. Vitamin E supplementation of concentrate-fed steers increased lipid stability of ground beef and steaks, but was unable to improve color stability; whereas vitamin C addition to ground beef increased color stability without altering lipid oxidation. Finishing cattle on pasture enhanced the unsaturated fatty acid profile of intramuscular fat in beef including CLA and omega-3 fatty acids.
© 2003 Elsevier Ltd. All rights reserved. MenosABSTRACT.
Thirty Hereford steers were finished either on pasture (n = 10) or concentrate (n = 20) to determine dietary and antioxidant treatment effects on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Half of the steers finished on concentrate were supplemented with 1000 I.U. vitamin E head-1 day-1 for 100 days. Postmortem vitamin C was added to ground beef (0.05% v/w) displayed for 8 days at 2 °C. Carcasses from steers finished on concentrate had greater (P < 0.05) carcass weight, conformation, degree of finishing, fat depth, and ribeye area than pasture finished animals. Carcasses from pasture-fed steers showed darker (P < 0.05) longissimus color and yellower (P <0.05) fat at 24 h postmortem than concentrate-fed. Initial longissimus Warner-Bratzler shear force (WBSF) values were similar (P >0.05) between pasture- and concentrate-fed animals. However, beef from pasture-fed cattle had lower (P < 0.05) WBSF values at 7 and 14 days postmortem. Longissimus ?-tocopherol concentrations were greater (P < 0.01) for pasture- and concentrate-fed animals that were supplemented with vitamin E compared to concentrate-fed. Steaks from pasture-fed and vitamin E supplemented cattle had similar (P > 0.05) TBARS values, which were lower (P < 0.05) than steaks from concentrate-fed steers during 21 days of display. Ground beef from vitamin E supplemented steers had the lowest TBARS values; whereas samples from pasture-fed animals had the lowest lipid stabilit... Presentar Todo |
|
Palabras claves : |
ANTIOXIDANTS; BEEF; CONCENTRATE; PASTURE. |
|
Thesagro : |
GANADO DE CARNE. |
|
Asunto categoría : |
L02 Alimentación animal |
|
Marc : |
LEADER 04160naa a2200265 a 4500
001 1002961
005 2019-02-04
008 2004 bl uuuu u00u1 u #d
022 $a0309-1740
024 7 $a10.1016/S0309-1740(03)00160-8$2DOI
100 1 $aREALINI, C. E.
245 $aEffect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef.$h[electronic resource]
260 $c2004
500 $aArticle history: Received 17 March 2003 // Received in revised form 13 June 2003 // Accepted 13 June 2003. This research was funded by the Uruguayan National Institute of Agricultural Research (INIA), Inter-American Development Bank (IDB) and the Uruguayan Ministry of Livestock, Agriculture and Fishery (MGPA). We wish to thank the Uruguayan Hereford Breeders Association, the Uruguayan Association of Natural Intensive Beef Producers (AUPCIN), the Uruguayan Technological Laboratory (LATU), Roche Ltd., and Dr. R. Radi and Dr. H. Botti for their support and cooperation in this project.
520 $aABSTRACT. Thirty Hereford steers were finished either on pasture (n = 10) or concentrate (n = 20) to determine dietary and antioxidant treatment effects on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Half of the steers finished on concentrate were supplemented with 1000 I.U. vitamin E head-1 day-1 for 100 days. Postmortem vitamin C was added to ground beef (0.05% v/w) displayed for 8 days at 2 °C. Carcasses from steers finished on concentrate had greater (P < 0.05) carcass weight, conformation, degree of finishing, fat depth, and ribeye area than pasture finished animals. Carcasses from pasture-fed steers showed darker (P < 0.05) longissimus color and yellower (P <0.05) fat at 24 h postmortem than concentrate-fed. Initial longissimus Warner-Bratzler shear force (WBSF) values were similar (P >0.05) between pasture- and concentrate-fed animals. However, beef from pasture-fed cattle had lower (P < 0.05) WBSF values at 7 and 14 days postmortem. Longissimus ?-tocopherol concentrations were greater (P < 0.01) for pasture- and concentrate-fed animals that were supplemented with vitamin E compared to concentrate-fed. Steaks from pasture-fed and vitamin E supplemented cattle had similar (P > 0.05) TBARS values, which were lower (P < 0.05) than steaks from concentrate-fed steers during 21 days of display. Ground beef from vitamin E supplemented steers had the lowest TBARS values; whereas samples from pasture-fed animals had the lowest lipid stability with higher TBARS levels than other treatments. Vitamin C addition to ground beef did not (P > 0.05) reduce lipid oxidation. Vitamin E supplementation of concentrate-fed cattle had no effect (P > 0.05) on color stability of ground beef or steaks. The a* (redness) and b* (yellowness) values were higher (P < 0.05) when vitamin C was added to ground beef. Longissimus fatty acid content of concentrate-fed animals was twofold greater (P < 0.01) than pasture-fed. The percentages of C14:0, C16:0, and C18:1 fatty acids were higher (P < 0.01) in the intramuscular fat of concentrate-fed steers, whereas pasture-fed cattle showed greater (P < 0.01) proportions of C18:0, C18:2, C18:3, C20:4, C20:5, and C22:5. Total conjugated linoleic acid (CLA) and CLA isomer c9t11 were higher (P < 0.01) for pasture- than concentrate-fed cattle. Vitamin E supplementation of concentrate-fed steers increased lipid stability of ground beef and steaks, but was unable to improve color stability; whereas vitamin C addition to ground beef increased color stability without altering lipid oxidation. Finishing cattle on pasture enhanced the unsaturated fatty acid profile of intramuscular fat in beef including CLA and omega-3 fatty acids. © 2003 Elsevier Ltd. All rights reserved.
650 $aGANADO DE CARNE
653 $aANTIOXIDANTS
653 $aBEEF
653 $aCONCENTRATE
653 $aPASTURE
700 1 $aDUCKETT, S. K.
700 1 $aBRITO, G.
700 1 $aDALLA RIZZA, M.
700 1 $aDE MATTOS, D.
773 $tMeat Science, March 2004, volume 66, Issue 3, pages 567-577.
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA Las Brujas (LB) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
| Expresión de búsqueda válido. Check! |
|
|
