Publicação
Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut
| dc.contributor.author | Santos, Diana I. | |
| dc.contributor.author | Fraqueza, Maria João | |
| dc.contributor.author | Pissarra, Hugo | |
| dc.contributor.author | Saraiva, Jorge A. | |
| dc.contributor.author | Vicente, António A. | |
| dc.contributor.author | Moldão, Margarida | |
| dc.date.accessioned | 2021-09-27T15:46:07Z | |
| dc.date.available | 2021-09-27T15:46:07Z | |
| dc.date.issued | 2020 | |
| 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 ºC, 15 min), stabilized (4 ºC, 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 | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Foods 2020, 9, 1752 | pt_PT |
| dc.identifier.doi | 10.3390/foods9121752 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.5/22052 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | Cold high pressure and thermal treatments to promote de novo synthesis of bioactive compounds from pineapple by-products to develop foods with improved functional activities | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | pineapple by-products | pt_PT |
| dc.subject | hydrostatic pressure | pt_PT |
| dc.subject | bromelain | pt_PT |
| dc.subject | enzyme activity | pt_PT |
| dc.subject | marinade | pt_PT |
| dc.subject | meat | pt_PT |
| dc.subject | texture | pt_PT |
| 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 | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardNumber | SFRH/BD/109124/2015 | |
| oaire.awardNumber | 157379 | |
| oaire.awardTitle | Cold high pressure and thermal treatments to promote de novo synthesis of bioactive compounds from pineapple by-products to develop foods with improved functional activities | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F109124%2F2015/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/157379/PT | |
| oaire.citation.title | Foods | pt_PT |
| oaire.fundingStream | OE | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Moldao-Martins | |
| person.givenName | Margarida | |
| person.identifier.ciencia-id | 9F1F-85B6-C3EC | |
| person.identifier.orcid | 0000-0003-0558-8715 | |
| person.identifier.scopus-author-id | 6506047512 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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