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Functional properties of carrageenan on color stability and sensory characteristics of beef steaks

Paper ID Volume ID Publish Year Pages File Format Full-Text
19652 43115 2016 9 PDF Available
Title
Functional properties of carrageenan on color stability and sensory characteristics of beef steaks
Abstract

This study was designed to evaluate the effects of ingredients and USDA beef quality grade response on meat quality attributes and sensory characteristics. Beef strip loins representing two quality grades (USDA Choice and Select) were enhanced with either 0.25 CG [0.25% kappa-carrageenan+1% sea salt+0.3% sodium tripolyphosphate]; 0.50 CG [0.50% kappa-carrageenan+1% sea salt+0.3% sodium tripolyphosphate]; or 2.5 KL [2.5% potassium lactate+1% sea salt+0.3% sodium tripolyphosphate]; or NEC=non-enhanced control. Changes in surface color, visual appearance, discoloration, and metmyoglobin formation during a 7 d retail display at 2 °C were evaluated. Enhancement with 0.50 CG and 2.5 KL affected (P<0.05) tenderness, moisture content, shear force, and retail display color properties and metmyoglobin reduction. Enhanced Choice steaks with 2.5 KL outperformed (P<0.05) Select steaks in color stability and palatability characteristics and induced red color darkening. This study shows that kappa-carrageenan can effectively enhance color stability, improve expected eating quality, and minimize discoloration during retail display and storage.

Keywords
Beef; Meat color; Injection-enhancement; Carrageenan; Lactate; Sea-salt
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Functional properties of carrageenan on color stability and sensory characteristics of beef steaks
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 15, 1 September 2016, Pages 72–80
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us