Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi

被引：4
|
作者：
Wang, BW [1 ]
Xiong, YL [1 ]
Moody, WG [1 ]
机构：
[1] Univ Kentucky, Dept Anim Sci, Lexington, KY 40546 USA
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1999年 / 34卷 / 04期
关键词：
beef heart; restructured beef steaks; surimi;
D O I：
10.1046/j.1365-2621.1999.00280.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Restructured beef steaks containing beef heart surimi were prepared. Changes in flavour, texture, thiobarbituric acid-reactive substances (TBARS), and compression force of the restructured steaks were evaluated after frozen storage (-29 degrees C) for 1, 30, and 90 days. Incorporation of propyl gallate-washed beef heart surimi improved the steak flavour score by 7%, texture score by 30%, and cooking yield by 4%, compared to non-surimi control steaks. Addition of water-washed surimi (without propyl gallate) also improved physical properties of restructured steaks, but it induced off-flavour and rancidity development.
引用
收藏
页码：351 / 358
页数：8
相关论文
共 50 条
  • [1] Functional, sensory, and microbiological properties of restructured beef and emu steaks
    Shao, CH
    Avens, JS
    Schmidt, GS
    Maga, JA
    [J]. JOURNAL OF FOOD SCIENCE, 1999, 64 (06) : 1052 - 1054
  • [2] USE OF CHUCK MUSCLES AND THEIR ACCEPTABILITY IN RESTRUCTURED BEEF SURIMI STEAKS
    RUIZ, CF
    HIGGINBOTHAM, DA
    CARPENTER, JA
    RESURRECCION, AVA
    LANIER, TC
    [J]. JOURNAL OF ANIMAL SCIENCE, 1993, 71 (10) : 2654 - 2658
  • [3] EFFECTS OF FAT LEVEL ON SENSORY, COOKING AND INSTRON PROPERTIES OF RESTRUCTURED BEEF STEAKS
    BERRY, BW
    SMITH, JJ
    SECRIST, JL
    [J]. JOURNAL OF ANIMAL SCIENCE, 1985, 60 (02) : 434 - 439
  • [4] RESTRUCTURED BEEF AND TURKEY STEAKS
    MARRIOTT, NG
    PHELPS, SK
    GRAHAM, PP
    [J]. JOURNAL OF FOOD QUALITY, 1987, 10 (04) : 245 - 254
  • [5] Composition and physicochemical beef steaks containing walnuts as characteristics of restructured affected by cooking method
    Serrano, A.
    Librelotto, J.
    Cofrades, S.
    Sanchez-Muniz, F. J.
    Jimenez-Colmenero, F.
    [J]. MEAT SCIENCE, 2007, 77 (03) : 304 - 313
  • [6] EFFECTS OF ADDED CONNECTIVE TISSUES ON THE SENSORY AND MECHANICAL-PROPERTIES OF RESTRUCTURED BEEF STEAKS
    STRANGE, ED
    WHITING, RC
    [J]. MEAT SCIENCE, 1990, 27 (01) : 61 - 74
  • [7] CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS CONTAINING MECHANICALLY DEBONED MEAT
    FIELD, RA
    BOOREN, A
    LARSEN, SA
    KINNISON, JL
    [J]. JOURNAL OF ANIMAL SCIENCE, 1977, 45 (06) : 1289 - 1293
  • [8] CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS
    CROSS, HR
    STANFIELD, MS
    [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (05) : 1257 - 1258
  • [9] ANTIOXIDANTS IN RESTRUCTURED BEEF PORK STEAKS
    CHASTAIN, MF
    HUFFMAN, DL
    HSIEH, WH
    CORDRAY, JC
    [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1779 - 1782
  • [10] PHYSICAL AND SENSORY PROPERTIES OF RESTRUCTURED BEEF STEAKS FORMULATED WITH VARIOUS FLAKE SIZES AND MIXING TIMES
    DURLAND, PR
    SEIDEMAN, SC
    COSTELLO, WJ
    QUENZER, NM
    [J]. JOURNAL OF FOOD PROTECTION, 1982, 45 (02) : 127 - &
12345