TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH FIVE BINDERS AT FOUR ISOTHERMAL TEMPERATURES¹

Abstract

Texture profile analysis (TPA) and shear force of restructured beef products with one of five binders {isolated soy protein, sodium caseinate, waxy modifled corn starch, carrageenan, and oat flour) were analyzed at 35, 45, 55 and 65C. Hardness, cohesiveness, springiness, gumminess, and chewiness were significantly affected @ < 0.05) by binders, temperatures and their interactions. Hardness and gumminess showed no significant @ < 0.05) differences among binders and temperatures below 45C, but each increased between 45 -65C. Isolated soy protein gave the highest hardness and gumminess values: oat flour, the lowest at 55 and 65C. Except for oat flour, cohesiveness, springiness and chewiness decreased from the raw state until 45C, and then increased. Oat flour gave the highest values for cohesiveness, springiness and chewiness < 45C; the lowest at 55 and 65C. Oat flour gave the lowest shear force (N) values at 55 and 65C. Conclusions were reached that the influence of these binders on the textural parameters of restructured beef products was temperature-dependent.

Alternative fat substitutes for beef burger: technological and sensory characteristics

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Quality of cooked goat meat sausages incorporated with goat tripe

“…However, no significant difference was observed between control, 20 and 25% GT incorporated cooked sausages. Tsai et al, (1998) also observed similar pH changes in restructured beef. It might be due to higher protein contents of GT incorporated cooked sausages and protein denaturation during cooking.…”

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

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