Sensory, Instrumental Texture Profile and Cooking Properties of Restructured Beef Steaks Made with Various Binders

Chen, C.M.; Trout, Graham R.

doi:10.1111/j.1365-2621.1991.tb08615.x

Cited by 50 publications

(32 citation statements)

References 25 publications

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“…The level of extraction of myofibrillar proteins for binding during the emulsification process was lower in GT incorporated cooked meat sausage which resulted in expulsion of water and higher shrinkage. The results observed in our present study are comparable with those reported by Chen and Trout (1991). Drip loss increased with increasing levels of GT.…”

Section: Results and Discussion Physico -Chemical Characteristicssupporting

confidence: 92%

Quality of cooked goat meat sausages incorporated with goat tripe

Anandh

2017

AJDFR

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Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control. Significant (p<0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in GT incorporated cooked sausages than control. However, significant (p< 0.05) reverse trends were observed for product yield and moisture content. Sensory evaluation scores for appearance and colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 20% GT incorporated cooked sausage, followed by 25% and 30% GT incorporated cooked sausages. Physico -chemical and sensory evaluation scores of 20 % GT incorporated cooked sausages were comparable with control goat meat sausage and the values did not differ significantly between them. Thus, it can be concluded that 80% GM and 20% GT can be used for preparation of cooked goat meat sausages without affecting quality and acceptability.

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Section: Results and Discussion Physico -Chemical Characteristicssupporting

confidence: 92%

Quality of cooked goat meat sausages incorporated with goat tripe

Anandh

2017

AJDFR

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“…Cooking losses of restructured lamb roasts were decreased (p<0.05) by increasing the level of maceration of the muscle and by higher salt level (Ahmed et al, 1989). Intact and restructured beef steaks produced with salt/phosphate and algin/calcium treatment had lower (p<0.05) cooking loss than the restructured steaks separately made with crude myosin, whey protein, wheat gluten, soy protein isolate and surimi (Chen and Trout, 1991). Shand et al (1993) observed significant (p<0.05) highest cooking yield in salt/phosphate structured beef rolls than algin/calcium and controls and ranges of cooking yields were 56.7 to 94.6%.…”

Section: Quality Of Restrucutred Meat Products Cooking Yieldmentioning

confidence: 83%

“…Berry et al (1987) reported that restructured steak distortion was more extensive in steaks manufactured with large and small meat flakes compared to steaks processed from intermediate size meat flakes. Chen and Trout (1991) observed the diameter change (%) in restructured beef steaks produced with algin/calcium, salt/phosphate, crude myosin, whey protein, wheat gluten, soy protein isolate and surimi and concluded that the diameter of all steaks decreased after cooking and ranged from 12.6 to 17.3%. However, these decreases were not affected (p>0.05) by the binders.…”

Section: Shrinkage In Diametermentioning

confidence: 99%

“…Strange and Whiting (1990) observed more instrumental hardness values in restructured beef steaks by added connective tissue. Chen and Trout (1991) studied the textural properties of restructured beef steaks with various binders and found that calcium carbonate/sodium alginate binder had superior texture profile scores compared to the steaks added with crude myosin, salt/phosphate, whey protein, wheat gluten, soy protein isolate and surimi. Nath et al (1995) found significant increase in gumminess values due to various particle sizes in restructured chicken patties.…”

Section: Int J Meat Sci 5 (1): 14-48 2015mentioning

confidence: 99%

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Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

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“…However, cold-set binding systems are used most often in restructured meat products (Means et al, 1987;Clarke et al, 1988a;Clarke et al, 1988b;Chen and Trout, 1991;Chen et al, 1992;Esguerra, 1995;Boles and Shand, 1999) than in restructured fish products (Suklim et al, 2004;Beltran-Lugo et al, 2005).…”

mentioning

confidence: 99%

Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system

Tzikas

Soultos

Ambrosiadis

et al. 2018

J Hellenic Vet Med Soc

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ABSTRACT. Low-salt restructured fish products without cooking were prepared from Mediterranean horse mackerel using varying levels of NaCl (0-control, 10 and 20 g/Kg) and microbial transglutaminase (MTG) (0-control, 5 and 10 g/Kg). Restructured products with the highest textural strength and sensory acceptability were obtained at 1% MTG and 2% NaCl. The use of MTG made the low salt (1%) product comparable to one prepared with 2% NaCl only. WHC was not affected by MTG at 0% NaCl. The microbiological analysis (Total Viable Bacteria, Shewanella putrefaciens, Pseudomonas spp. and Enterobacteriaceae) suggests a relatively short shelf-life (< 4 days) at refrigeration temperature (2±2ºC). The cooked restructured products received more favourable scores with increased levels of MTG and NaCl.

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Sensory, Instrumental Texture Profile and Cooking Properties of Restructured Beef Steaks Made with Various Binders

Cited by 50 publications

References 25 publications

Quality of cooked goat meat sausages incorporated with goat tripe

Quality of cooked goat meat sausages incorporated with goat tripe

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system

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