EFFECTS OF CONNECTIVE-TISSUE ON ALGIN RESTRUCTURED BEEF

被引：6
|
作者：
ENSOR, SA
SOFOS, JN
SCHMIDT, GR
机构：
[1] COLORADO STATE UNIV,DEPT FOOD SCI,FT COLLINS,CO 80523
[2] COLORADO STATE UNIV,DEPT HUMAN NUTR,FT COLLINS,CO 80523
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb01563.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Different levels of connective tissues were examined in algin/calcium gel restructured beef tenderloin, riblifter and foreshank products. Foreshank meat, which contained a high level of collagen (4.83%), formulated with algin/calcium gel ingredients, exhibited relatively strong bind in the raw and cooked state. Addition of 5–10% undenatured or 5% denatured connective tissue to algin/calcium restructured riblifter meat resulted in products of acceptable bind and sensory quality. However, beef riblifter formulations containing 10% added denatured connective tissue had greater (P<0.05) discoloration and lower (p<0.05) bind than the other added connective tissue plus algin/calcium treatments. Algin/calcium binder improves quality of restructured meat formulated with increased concentrations of connective tissue. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：911 / 914
页数：4
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