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

Baowu Wang; Youling L. Xiong; William G. Moody

doi:10.1046/j.1365-2621.1999.00280.x

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

Baowu Wang, Youling L. Xiong, William G. Moody

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	351-358
Number of pages	8
Journal	International Journal of Food Science and Technology
Volume	34
Issue number	4
DOIs	https://doi.org/10.1046/j.1365-2621.1999.00280.x
State	Published - 1999

Keywords

Beef heart
Restructured beef steaks
Surimi

ASJC Scopus subject areas

Food Science
Industrial and Manufacturing Engineering

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10.1046/j.1365-2621.1999.00280.x

Cite this

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title = "Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi",

abstract = "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.",

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AU - Wang, Baowu

AU - Xiong, Youling L.

AU - Moody, William G.

PY - 1999

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N2 - 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.

AB - 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.

KW - Beef heart

KW - Restructured beef steaks

KW - Surimi

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DO - 10.1046/j.1365-2621.1999.00280.x

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ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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