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Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef
Author(s) -
CLARKE A.D.,
SOFOS J.N.,
SCHMIDT G.R.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb08937.x
Subject(s) - food science , raw material , chemistry , significant difference , calcium , yield (engineering) , metallurgy , materials science , mathematics , organic chemistry , statistics
Six levels of algin/calcium binder (0, 0.28, 0.57, 0.85, 1.13, 1.42%) were evaluated in raw and cooked structured beef. Binder levels of 0.57% gave higher cook yield and greater cooked product bind scores than products without binder. Sensory evaluation scores for product bind and hardness increased (P< 0.05) with higher binder level for raw samples, but hardness showed no differences for cooked samples. Force required to penetrate raw samples increased up to the 0.85% binder level, but snowed no difference (P>0.05) among cooked samples. Raw product bind scores increased with higher levels of binder, while cooked product bind scores were similar with binder levels above 0.57%.