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Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi
Author(s) -
Wang Baowu,
Xiong Youling L.,
Moody William G.
Publication year - 1999
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1999.00280.x
Subject(s) - food science , tbars , flavour , chemistry , thiobarbituric acid , tenderness , antioxidant , biochemistry , lipid peroxidation
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.