Premium
Color and Its Stability in Restructured Beef Steaks during Frozen Storage: Effects of Various Binders
Author(s) -
CHEN C.M.,
TROUT G.R.
Publication year - 1991
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.1365-2621.1991.tb08616.x
Subject(s) - food science , metmyoglobin , chemistry , soy protein , calcium , sodium , biochemistry , myoglobin , organic chemistry
Color and its stability were evaluated in restructured steaks made with various binders (calcium alginate, crude myosin extract, whey protein concentrate, wheat gluten, soy isolate or surimi) vs controls (intact ribeye muscle, restructured steaks with no additives or with NaCl and sodium tripolyphosphate). Steaks made with various binders showed similar effects on initial surface metmyoglobin concentration and sensory color attributes, except steaks made with calcium alginate or soy isolate protein. During 12‐wk frozen storage, steaks made with various binders (except soy protein isolate) had similar color stabilities.