Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming
Keyword
Protein-Enriched Restructured Beef SteaksPhosphates
Transglutaminase
Elasticised Package Forming
Date
2018
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Baugreet, S., Kerry, J. P., Allen, P., Gallagher E., Hamill R. Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming. Journal of Food Quality. 2018, 4737602 DOI: https://doi.org/10.1155/2018/4737602Abstract
Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). The effects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was significantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater () 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 () hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein effect on texture modification. The commercial binder produced a better bind in combination with protein ingredients. This facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.Funder
Irish Department of Agriculture, Food and the Marine; Teagasc Walsh Fellowship ProgrammeGrant Number
11/F/045ae974a485f413a2113503eed53cd6c53
https://doi.org/10.1155/2018/4737602
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