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

Summary 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 °C) for 1, 30, and 90 days. Incorporation of propyl gal...

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Bibliographic Details
Published in:International journal of food science & technology 1999-08, Vol.34 (4), p.351-358
Main Authors: Wang, Baowu, Xiong, Youling L., Moody, William G.
Format: Article
Language:English
Subjects:
Beef heart
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
restructured beef steaks
surimi
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Summary:Summary 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 °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.
ISSN:0950-5423
1365-2621
DOI:10.1046/j.1365-2621.1999.00280.x