BINDING, SENSORY AND STORAGE PROPERTIES OF ALGIN/CALCIUM STRUCTURED BEEF STEAKS.

Type of article: Article

Summary

STRUCTURED BEEF STEAKS FORMED WITH THE ALGIN/CALCIUM BINDER AND WITH OR WITHOUT GLUCONO-DELTA-LACTONE WERE COMPARED WITH 100% BEEF CONTROLS AND WITH STRUCTURED STEAKS FORMED WITH SALT AND PHOSPHATE. ALGIN/CALCIUM-TREATED PRODUCTS EXHIBITED BETTER BINDING AND COLOUR IN THE RAW STATE, BUT HAD LOWER PALATABILITY SCORES IN THE COOKED STATE THAN SALT/PHOSPHATE CONTROLS. SHELF LIFE OF BOTH ALGIN/CALCIUM PRODUCTS UNDER AEROBIC CONDITIONS WAS SIMILAR TO THE ALL-BEEF CONTROL. IN VACUUM PACKAGES, HOWEVER, THEY SHOWED MORE RAPID GAS PRODUCTION AND MICROBIAL GROWTH.

Details

Original title: BINDING, SENSORY AND STORAGE PROPERTIES OF ALGIN/CALCIUM STRUCTURED BEEF STEAKS.
Record ID : 1987-2255
Languages: English
Publication date: 1987
Source: Source: J. Food Sci.
vol. 52; n. 2; 1987.03-04; 252-256; 262; 7 fig.; 7 tabl.; 33 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Mince; Microbiology; Meat; Chilling; Beef; Organoleptic property; Steak; Additive