Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Abstract

Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil our (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). e e ects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was signi cantly 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 e ect on texture modi cation. e commercial binder produced a better bind in combination with protein ingredients. is facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.

Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

“…e VBN levels of the processed squids showed values less than 30 mg/100 g until day 14. erefore, the superheated steam and smoke combined treated squid product was categorized as "good" quality product. e total bacterial count that resulted from superheated steam and smoke combined treatment showed that 10°C is the best temperature for squid storage compared with 15°C, which showed too many bacteria after day 6. e threshold value that differentiates inedibility of a food product is equal to 6 log CFU/g [60]. e results of this study were similar with a previous report by our group [15], where storage of pen shells at 10°C successfully and significantly inhibited the TBC up to 12 days.…”

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

“…The treatments were as follows; Control (C), P4TG, P4TS, P8TG, P8TS, R4TG, R4TS, R8TG, R8TS, L4TG, L4TS, L8TG and L8TS. These treatments were prepared according to a recent publication by Baugreet et al (2018). All restructured steak samples were subjected to below analysis were cooked in sous vide pouches (OPA/PP 15/75, 100-180°C, Versatile Packaging, Dublin, Ireland) at 75°C for 12 h in a water bath.…”

“…Pi-Vac technology, a novel processing application in reformed formulations combined with plant-based proteins and specific nutrients allow for the development of restructured meat products, which can help meet specific nutritional goals, such as targeted protein content. T from low-value cuts and trimmings (Baugreet, Kerry, Allen, Gallagher, & Hamill, 2018). The use of transglutaminase enzyme in restructured meat formulations is well-established to achieve desired quality for example cohesion, cook yield and palatability (Carballo, Ayo, & Colmenero, 2006).…”

“…Earlier studies by Baugreet et al (2018), showed that the inclusion of plant-derived protein ingredients [pea protein isolate (PPI), rice protein (RP) and lentil flour (LF)] at 4% and 8% and two binding agents: ActivaEB 1% (TG), and TrangluseenTM-M 0.15% (TS) exhibited beneficial physicochemical properties. The inclusion of rice protein and pea protein isolate enhanced the protein content in restructured beef steaks, however, this increase was more pronounced with RP at 8% inclusion level.…”

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

“…In cooked restructured steaks the inclusion of pea protein isolate (8%) besides enhancing the protein content, increased hardness, chewiness, cohesiveness and gumminess due pea proteins ability to water and fat binding as well as gelling properties; and better when combined with transglutaminase uniform structure (Baugreet, Kerry, Allen, Gallagher, & Hamill, 2018), and high protein in vitro digestibility (high free amino acids isoleucine, lysine, phenylalanine and valine) were obtained (Baugreet et al, 2019). Cooked restructured steaks made with pea protein (10%) reduced cooking loss indicating that this ingredient could be useful to retain moisture in the product during cooking owing to its high water holding capacity .…”