COLOR AND ITS STABILITY IN RESTRUCTURED BEEF STEAKS DURING FROZEN STORAGE - EFFECTS OF VARIOUS BINDERS

被引：9

作者：

CHEN, CM

TROUT, GR

机构：

[1] AUBURN UNIV,ALABAMA AGR EXPT STN,AUBURN,AL 36849

[2] AUBURN UNIV,DEPT ANIM & DAIRY SCI,AUBURN,AL 36849

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 06期

关键词：

BINDERS; BEEF; COLOR; RESTRUCTURED STEAKS; FROZEN STORAGE;

D O I：

10.1111/j.1365-2621.1991.tb08616.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1461 / &

共 25 条

[1]

[Anonymous], 1980, P 33 ANN REC MEAT C, P41

[2] EFFECTS OF ADDED EGG-WHITE OR WHEY-PROTEIN CONCENTRATE ON THERMAL TRANSITIONS IN RIGIDITY OF CROAKER SURIMI [J].