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Kappa‐Carrageenan, Sodium Chloride and Temperature Affect Yield and Texture of Structured Beef Rolls
Author(s) -
SHAND P.J.,
SOFOS J.N.,
SCHMIDT G.R.
Publication year - 1994
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.1365-2621.1994.tb06948.x
Subject(s) - sodium , yield (engineering) , chemistry , food science , texture (cosmology) , materials science , metallurgy , organic chemistry , artificial intelligence , computer science , image (mathematics)
Structured lean beef rolls (4–5% fat), formulated with 33% added water, 1% sodium chloride and 0.35% sodium tripolyphosphate and cooked to 63°, 73° and 83°, had low cook yields and poor texture and bind. Kappa‐carrageen an (KC) added at 0.5–1% and NaCl at 2–3% increased cook yield and improved textural properties (bind, force to fracture, hardness). Rolls with 1.0% KC and 3% NaCl had the highest cook yield (154% meat weight basis) and the highest values for force to fracture and hardness. Cook yield decreased and hardness increased with increased cooking temperature. Effects of KC on yield and texture were most pronounced at the lowest NaCl level (1%) and the highest temperature (83°). KC also reduced purge of vacuum‐packaged slices during refrigerated storage.