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

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dc.contributor.authorBaugreet, Sephora
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorAllen, Paul
dc.contributor.authorGallagher, Eimear
dc.contributor.authorHamill, Ruth M.
dc.contributor.funderDepartment of Agriculture, Food and the Marine
dc.date.accessioned2018-09-20T15:53:48Z
dc.date.available2018-09-20T15:53:48Z
dc.date.issued2018
dc.description.abstractRestructured 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.sponsorshipDepartment of Agriculture, Food and the Marine (Meat4Vitality: 11/F/045)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid4737602
dc.identifier.citationBaugreet, 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: 10.1155/2018/4737602en
dc.identifier.doi10.1155/2018/4737602
dc.identifier.endpage11
dc.identifier.issn0146-9428
dc.identifier.journaltitleJournal of Food Qualityen
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/6850
dc.language.isoenen
dc.publisherHindawien
dc.relation.urihttps://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.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectMicrobial transglutaminaseen
dc.subjectTextural propertiesen
dc.subjectMeat-productsen
dc.subjectQuality characteristicsen
dc.subjectOxidative stabilityen
dc.subjectFrozen storageen
dc.subjectLegume floursen
dc.subjectSalt levelen
dc.subjectFaten
dc.subjectPattiesen
dc.titlePhysicochemical characteristics of protein-enriched restructured beef steaks with phosphates, transglutaminase, and elasticised package formingen
dc.typeArticle (peer-reviewed)en
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