Literature DB >> 22061380

Characteristics of restructured beef steak with different proportions of walnut during frozen storage.

A Serrano1, S Cofrades, F Jiménez-Colmenero.   

Abstract

Physicochemical (thawing loss, cooking loss, surface shrinkage, texture, colour and lipid oxidation) and sensory properties of restructured beef steak with different levels of added walnut (0%, 10% and 20%) were determined at various times during frozen storage up to 128 days. Cooking loss (CL), Kramer shear force (KSF) and binding strength (BS) of restructured beef decreased (P<0.05) as the proportion of walnut increased. Walnut enhanced (P<0.05) lightness and yellowness and reduced (P<0.05) redness. Frozen storage did not affect (P>0.05) CL, KSF and BS of restructured beef steak. Redness decreased (P<0.05) over storage for all samples. Lipid oxidation of restructured beef steak containing walnut was not a limiting factor for frozen stability of meat products. Frozen storage had no effect (P>0.05) on the sensory quality of restructured beef steak.

Entities:  

Year:  2005        PMID： 22061380     DOI： 10.1016/j.meatsci.2005.06.008

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


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