dc.contributor.author |
Baugreet, Sephora |
|
dc.contributor.author |
Kerry, Joseph P. |
|
dc.contributor.author |
Allen, Paul |
|
dc.contributor.author |
Gallagher, Eimear |
|
dc.contributor.author |
Hamill, Ruth M. |
|
dc.date.accessioned |
2018-09-20T15:53:48Z |
|
dc.date.available |
2018-09-20T15:53:48Z |
|
dc.date.issued |
2018 |
|
dc.identifier.citation |
Baugreet, S., Kerry, J. P., Allen, P., Gallagher, E. and Hamill, R. M. (2018) 'Physicochemical characteristics of protein-enriched restructured beef steaks with phosphates, transglutaminase, and elasticised package forming', Journal of Food Quality, 2018, 4737602 (11pp). doi: 10.1155/2018/4737602 |
en |
dc.identifier.startpage |
1 |
|
dc.identifier.endpage |
11 |
|
dc.identifier.issn |
0146-9428 |
|
dc.identifier.uri |
http://hdl.handle.net/10468/6850 |
|
dc.identifier.doi |
10.1155/2018/4737602 |
|
dc.description.abstract |
Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). The effects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was significantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater (P < 0.01) a* values than the control; however, after the cooking process, L*, a*, and b* values were similar for all treatments. Textural assessment showed that elevating protein level increased (P < 0.001) hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein effect on texture modification. The commercial binder produced a better bind in combination with protein ingredients. This facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology. |
en |
dc.description.sponsorship |
Department of Agriculture, Food and the Marine (Meat4Vitality: 11/F/045) |
en |
dc.format.mimetype |
application/pdf |
en |
dc.language.iso |
en |
en |
dc.publisher |
Hindawi |
en |
dc.relation.uri |
https://www.hindawi.com/journals/jfq/2018/4737602/ |
|
dc.rights |
© 2018, Sephora Baugreet et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
en |
dc.rights.uri |
https://creativecommons.org/licenses/by/4.0/ |
|
dc.subject |
Microbial transglutaminase |
en |
dc.subject |
Textural properties |
en |
dc.subject |
Meat-products |
en |
dc.subject |
Quality characteristics |
en |
dc.subject |
Oxidative stability |
en |
dc.subject |
Frozen storage |
en |
dc.subject |
Legume flours |
en |
dc.subject |
Salt level |
en |
dc.subject |
Fat |
en |
dc.subject |
Patties |
en |
dc.title |
Physicochemical characteristics of protein-enriched restructured beef steaks with phosphates, transglutaminase, and elasticised package forming |
en |
dc.type |
Article (peer-reviewed) |
en |
dc.internal.authorcontactother |
Joseph Kerry, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie |
en |
dc.internal.availability |
Full text available |
en |
dc.description.version |
Published Version |
en |
dc.contributor.funder |
Department of Agriculture, Food and the Marine
|
|
dc.description.status |
Peer reviewed |
en |
dc.identifier.journaltitle |
Journal of Food Quality |
en |
dc.internal.IRISemailaddress |
joe.kerry@ucc.ie |
en |
dc.identifier.articleid |
4737602 |
|