Physicochemical characteristics of protein-enriched restructured beef steaks with phosphates, transglutaminase, and elasticised package forming

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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


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© 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. Except where otherwise noted, this item's license is described as © 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.
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