Muscle Washing and Raw Material Source Affect Quality and Physicochemical Properties of Low‐salt, Low‐fat, Restructured Beef

Abstract

Five percent unwashed and washed skeletal (USM and WSM) and cardiac (UCM and WCM) muscle and fish surimi (FS) were evaluated in precooked (64.4 "C), restructured beef using 0.2% NaCl. Additionally, a 0.2% NaCl product without binder and a 1.0% NaCl treatment containing 5% USM were made. Washing enhanced sensory and instrumental texture measures of products containing CM but did not affect products containing SM. UCM and WCM appeared beneficial for maintenance of product color but tended to increase lipid oxidation. Washing reduced surface hydrophobicity, decreased disulfide content of CM, increased free sulfhydryls of CM and SM, and lowered soluble protein in binder extracts. Binders did not improve product characteristics.

Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions

“…Our preliminary study comparing the oxidative stability of cardiac and skeletal muscle myofibrillar pellets showed that myofibrillar proteins isolated from beef heart developed rancidity much more rapidly than those from the skeletal muscle. This partially confirmed the observation by Kenney et al (1992) that washed cardiac muscle added to restructured beef was more prone to lipid oxidation and development of warmedover flavor compared to washed skeletal muscle.…”

“…Nuckles et al (1991) reported that washed beef heart, lung and spleen myofibrillar proteins formed self-support gels but both stress and strain (at failure) of the gels were less than those of skeletal myofibrillar gels. Monagle et al (1985) and Kenney et al (1992) showed that washed cardiac and skeletal muscle homogenates improved meat batter stability and textural attributes of restructured beef products, thus offering an alternative for increased utilization of animal byproducts.…”

Quality characteristics of imitation crab sticks made from Alaska Pollack and spent laying hen meat

“…To date, several studies have been conducted to evaluate the development of surimi-based products made from beef, pork, sheep and chicken (Antonomanolaki, Vareltzis, Georgakis, & Kaldrymidou, 1999;Kenney, Kastner, & Kropf, 1992;Nowasd, Kanoh, & Niwa, 2000;Park, Brewer, Novakofski, Bechtel, & McKkeith, 1996;Srinivasan & Xiong, 1996;Yang & Froning, 1992). The application of surimi technology in the production of surimibased products from other species could provide a new approach toward increasing its value and utilization.…”

Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi

“…It is defined as a refined fish protein product prepared by washing mechanically deboned fish to remove blood, lipids, enzymes and sarcoplasmic proteins, and as minced and washed fish flesh that has been stabilized by cryoprotectants (Vilhelmsson, 1997). Up until now, some studies conducted the development of surimi base products made from beef, pork and chicken (Kenney, Kastner, & Kropf, 1992;Park, Brewer, Novakofski, Bechtel, & McKeith, 1996;Srinivasan & Xiong, 1996;Yang & Froning, 1992). However, there is little information on effects of muscle types and washing times on qualities of surimi.…”