TY - JOUR
T1 - Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi
AU - Wang, Baowu
AU - Xiong, Youling L.
AU - Moody, William G.
N1 - Copyright:
Copyright 2017 Elsevier B.V., All rights reserved.
PY - 1999
Y1 - 1999
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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U2 - 10.1046/j.1365-2621.1999.00280.x
DO - 10.1046/j.1365-2621.1999.00280.x
M3 - Article
AN - SCOPUS:0033242051
SN - 0950-5423
VL - 34
SP - 351
EP - 358
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 4
ER -