Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming
Joint Authors
Baugreet, Sephora
Kerry, Joseph P.
Allen, Paul
Gallagher, Eimear
Hamill, Ruth M.
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-05-14
Country of Publication
Egypt
No. of Pages
11
Abstract EN
Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS).
The effects of their addition on the physicochemical properties of the beef steaks were investigated.
Protein content of the RP8TG sample was significantly higher than that of the control in both the raw and cooked state.
Raw LF4TS exhibited greater (P<0.01) a∗ values than the control; however, after the cooking process, L∗, a∗, and b∗ values were similar for all treatments.
Textural assessment showed that elevating protein level increased (P<0.001) hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks.
LF addition reduced all textural values assessed, indicating a strong plant protein effect on texture modification.
The commercial binder produced a better bind in combination with protein ingredients.
This facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.
American Psychological Association (APA)
Baugreet, Sephora& Kerry, Joseph P.& Allen, Paul& Gallagher, Eimear& Hamill, Ruth M.. 2018. Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1185240
Modern Language Association (MLA)
Baugreet, Sephora…[et al.]. Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming. Journal of Food Quality No. 2018 (2018), pp.1-11.
https://search.emarefa.net/detail/BIM-1185240
American Medical Association (AMA)
Baugreet, Sephora& Kerry, Joseph P.& Allen, Paul& Gallagher, Eimear& Hamill, Ruth M.. Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1185240
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185240