OXIDATIVE STABILITY AND TEXTURAL QUALITY OF RE-STRUCTURED BEEF ROASTS AS AFFECTED BY END-POINT COOKING TEMPERATURES, STORAGE AND THE INCORPORATION OF SURIMI.

Type of article: Article

Summary

RESTRUCTURED BEEF ROASTS CONTAINING EITHER 0 OR 3.5% SURIMI WERE COOKED TO END-POINT INTERNAL TEMPERATURES OF 323, 333 AND 343 K (50, 60 AND 70 DEG C) TOASSESS TREATMENT EFFECTS ON TEXTURAL AND OXIDATIVE QUALITY AFTER 2 AND 5 DAYS OF REFRIGERATED: 277 K (4 DEG C) STORAGE. SURIMI DID NOT IMPROVE BINDING, COOK YIELD OR SENSORY TENDERNESS AND JUICINESS. THERE IS A SLIGHTLY MORE PRONOUNCED FISHY FLAVOUR WHEN SURIMI WAS ADDED. END-POINT INTERNAL TEMPERATURE HAD NO EFFECT ON TENSILE STRENGTH, HOWEVER, TENDERNESS INCREASED AND JUICINESS DECREASED WITH INCREASED ENDPOINT TEMPERATURES. HIGHER END-POINT INTERNAL TEMPERATURE ENHANCED LIPID OXIDATION.

Details

Original title: OXIDATIVE STABILITY AND TEXTURAL QUALITY OF RE-STRUCTURED BEEF ROASTS AS AFFECTED BY END-POINT COOKING TEMPERATURES, STORAGE AND THE INCORPORATION OF SURIMI.
Record ID : 1990-0653
Languages: English
Publication date: 1989
Source: Source: J. Food Sci.
vol. 54; n. 2; 1989.03-04; 280-283; 1 fig.; 4 tabl.; 32 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: Oxidation; Mince; Meat; Chilling; Beef; Organoleptic property; Surimi; Steak; Cooking