Evaluación de la calidad sensorial del músculo semitendinosus cocido sous vide de vacas alimentadas a distintas dietas y tratadas con taninos
| Autor: | Urbani, Valeria Maria, Biolatto, Andrea, Carduza, Fernando Jose, Maitia, Carolina Soledad, Sanow, Luis Claudio |
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| Jazyk: | Spanish; Castilian |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Desarrollos tecnológicos en el marco del Programa Nacional de Agroindustria y Agregado de Valor. Buenos Aires : INTA, 2019 ; p. 92-97. INTA Digital (INTA) Instituto Nacional de Tecnología Agropecuaria instacron:INTA |
| Popis: | El objetivo de este trabajo fue evaluar el efecto de la suplementación con taninos en diferentes dietas bases sobre los atributos sensoriales del músculo Semitendinosus, de vacas de refugo, procesado mediante tecnología de cocción sous vide y conservado durante 21 días a 2 ± 0,5 °C. Se analizaron un total de 48 muestras del músculo Semitendinosus, provenientes de vacas de refugo de raza Hereford. Se realizaron dos ensayos: 24 animales fueron alimentados a campo natural y los 24 restantes fueron alimentados a silo sorgo. En cada uno, los animales se asignaron aleatoriamente a dos tratamientos: T1, dieta base con suplementación energética/proteica con agregado de taninos de quebracho colorado (Schinopsis balansae) y T2, dieta base con suplementación energética/proteica sin agregado de taninos. Luego que los animales alcanzaron una condición corporal igual o mayor a 6 puntos y un espesor de grasa dorsal igual o mayor a 6 mm, se faenaron y se obtuvieron las muestras de carne del músculo Semitendinosus las cuales se envasaron al vacío y se almacenaron a -18°C hasta su procesamiento. Los músculos se sometieron al proceso de cocción-pasteurización sous vide en autoclave con cesto estático. La cocción se finalizó cuando se alcanzó los 70 °C - 2 min en el centro geométrico del músculo. Posteriormente, los mismos se conservaron a 2 ± 0,5 °C durante 21 días y a intervalos de 7 días se tomaron piezas y se almacenaron a - 18°C para su posterior análisis sensorial. El ensayo sensorial se realizó mediante un panel de 8 jueces entrenados utilizando una escala no estructurada de 10 cm para evaluar los atributos flavor, flavores extraños, olor, olores extraños, terneza inicial y sostenida, jugosidad y cantidad de tejido conectivo. Los resultados se analizaron estadísticamente mediante ANOVA. En los casos en lo que se hallaron diferencias significativas se aplicó el test de comparación de medias de Duncan. En el ensayo a campo natural los resultados obtenidos mostraron que la suplementación y el tiempo de almacenamiento no provocaron diferencias significativas (p>0,05) en ninguno de los atributos evaluados. En el ensayo a feedlot los resultados indican que la terneza es afectada por los distintos tratamientos (exceptuando las muestras del tiempo 14). En ambos ensayos no se encontraron diferencias en el resto de los atributos evaluados y la aparición de sabores y olores extraños puede enmascarar alguna variación en los atributos evaluados. Acorde a los resultados obtenidos se puede concluir que la adición de taninos no provocó cambios apreciables en los atributos sensoriales de las muestras estudiadas a campo natural no así en el ensayo a base de granos que se encontraron algunas influencias anteriormente mencionadas. ABSTRACT The aim of this study was to evaluate the effect of feeding system and of supplementation of tannins on the sensory attributes in the Semitendinosus muscle of cull cow processed by sous vide cooking technology and preserved for 21 days at 2 ± 0.5 °C. A total of 48 samples of semitendinosus muscle, from Hereford breed cows, were analyzed. Twenty four animals were fed to herbage diet and the remaining 24 came from animals fed concentrate. They were randomly assigned to two treatments, T1: base diet with energy / protein supplementation without addition of tannin and T2: base diet with energy / protein supplementation with addition of tannins from quebracho (Schinopsis balansae). The meat samples obtained from semitendinosus muscle were subjected to the process of cooking-pasteurization sous vide in an autoclave with a static basket. The cooking was completed when it reached 70 °C - 2 min in the geometric center of the muscle. Subsequently, they were kept at 2 ± 0.5 ° C for 21 days and at intervals of 7 days’ pieces were taken and stored at -18 °C for their subsequent sensory analysis. The evaluation sensory it was done through 8 trained judges. and it was used an unstructured scale of 10 cm to evaluate the flavor attributes, strange flavors, odor, strange smells, initial and sustained tenderness, juiciness and amount of connective tissue. The results were analyzed statistically by ANOVA. In the cases in which significant differences were found, Duncan's means comparison test was applied. In the herbage diet test, the results obtained showed that supplementation and storage time did not cause significant differences (p> 0.05) in any of the evaluated attributes. In the test to concentrate the results showed that the tenderness is affected by the different treatments. However, in both trials, no differences were found in the rest of the attributes evaluated and the appearance of foreign tastes and smells may mask some variation in the evaluated attributes. The aim of this study was to evaluate the effect of feeding system and of supplementation of tannins on the sensory attributes in the Semitendinosus muscle of cull cow processed by sous vide cooking technology and preserved for 21 days at 2 ± 0.5 °C. A total of 48 samples of semitendinosus muscle, from Hereford breed cows, were analyzed. Twenty four animals were fed to herbage diet and the remaining 24 came from animals fed concentrate. They were randomly assigned to two treatments, T1: base diet with energy / protein supplementation without addition of tannin and T2: base diet with energy / protein supplementation with addition of tannins from quebracho (Schinopsis balansae). The meat samples obtained from semitendinosus muscle were subjected to the process of cooking-pasteurization sous vide in an autoclave with a static basket. The cooking was completed when it reached 70 °C - 2 min in the geometric center of the muscle. Subsequently, they were kept at 2 ± 0.5 ° C for 21 days and at intervals of 7 days’ pieces were taken and stored at -18 °C for their subsequent sensory analysis. The evaluation sensory it was done through 8 trained judges. and it was used an unstructured scale of 10 cm to evaluate the flavor attributes, strange flavors, odor, strange smells, initial and sustained tenderness, juiciness and amount of connective tissue. The results were analyzed statistically by ANOVA. In the cases in which significant differences were found, Duncan's means comparison test was applied. In the herbage diet test, the results obtained showed that supplementation and storage time did not cause significant differences (p> 0.05) in any of the evaluated attributes. In the test to concentrate the results showed that the tenderness is affected by the different treatments. However, in both trials, no differences were found in the rest of the attributes evaluated and the appearance of foreign tastes and smells may mask some variation in the evaluated attributes. Fil: Urbani, Valeria Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay. Entre Ríos; Argentina Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay. Entre Ríos; Argentina. Fil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Maitia, Carolina Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. |
| Databáze: | OpenAIRE |
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