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Depression of a w by Soluble and Insoluble Solids in Alginate Restructured Beef Heart Meat
Author(s) -
BOYLE E.A.E.,
SOFOS J.N.,
SCHMIDT G.R.
Publication year - 1993
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.1365-2621.1993.tb06088.x
Subject(s) - glycerol , chemistry , food science , meal , glycine , moisture , meat and bone meal , biochemistry , biology , fish meal , amino acid , organic chemistry , fishery , fish <actinopterygii>
Water activity (a w ), pH, bind and moisture of alginate restructured beef heart meat (BHM) were evaluated using a 2 5 factorial design based on combinations of beef heart meal and glycerol (10%, 20%), and dextrose, bone meal and glycine (0%, 5%). Effects of these components were significant (p<0.05) for reducing a w and moisture, and, excluding glycine, for altering pH. The a w of the BHM control was 0.94, while a w for 32 treatments ranged from 0.66 to 0.90. Glycine lessened product bind. An intermediate moisture BHM product could be formulated using the hurdle concept and the alginate system for restructuring meat with incorporation of selected soluble (glycerol, dextrose) and insoluble (beef heart meal, bone meal) components.