ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
This research investigated technology for the development of a low-fat restructured beef steak devoid of added salt with texture similar to intact muscle. Low-fat (10%), low-sodium restructured beef steaks made from closely trimmed, flaked beef round muscles and tumbled with or without a binding agent were compared to boneless top loin steaks (5–6% fat). Boneless top loin steaks had greater (P 〈 .05) shear resistance, cohesiveness, juiciness, overall desirability, percentage moisture (raw) and percentage protein (cooked) than restructured steaks. Steaks made with 3.0% modified potato starch had slightly more juiciness and moisture content (cooked) and lower expressible fluid content than all other restructured samples. Product made with 1.0% microcrystalline cellulose had lower (P 〈 .05) juiciness scores than top loin steaks and restructured steaks made with no additives or modified potato starch. Use of 0.25% kappa-carrageenan or 1.5% surimi increased (P 〈 .05) sensory scores for off-flavor. Steaks made with 1.5% surimi also had lower (P 〈 .05) sensory scores for overall desirability.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.1994.tb00547.x
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