Effects of tallow and antioxidants on the quality of restructured meat
1992
Nantaroj Khuankaew
Effects of added tallow on the quality of restructured meats were studied. Restructured meats were formulated to contain 0, 10, 20 and 30 % tallow and determined chemical, microbiological and sensory analysis. Tallow used at 10-30 % level decreased moisture and protein content but increased fat content in restructured meat significantly. Restructured meat processing effected to increased total plate count microorganism significantly. Microbiological quality of all restructured meat was as follow : TPC 1.5x10(exp 4)-4.0x10(exp.4) colonies/g, Coliform MPN 4-10, Staphylococcus aureus 2.1x10(exp 2)-4.0x10(exp 2) colonies/g and Salmonella spp negative in 25 g restructured meat sample. Colour sensory evaluations of cooked restructured meat were not different. Restructured meat added 10 % tallow result in higher ratings for flavour, juiciness, texture and overall palatability than the others. The effects of antioxidants on stability of restructured meat added 10 % tallow were investigated. BHA, BHT and EDTA had no effect on chemicals. Microbiological qualities of the restructured meat were as follow : TPC 1.9x(exp 5)-2.9x10(exp 5) colonies/g, Coliform MPN 2-6, Staphylococcus aureus 2.1x10(exp 3)-2.8x10(exp 3) colonies/g and Salmonella spp negative in 25 g restructured meat sample. Antioxidants had no effect on TPC during storage and prolonged restructured meat shelf life at 0 deg F for 16 weeks which no antioxidant restructured meat sample rancided after 6 weeks storage. Restructured meat processing result in increasing TBA was more effective in preventing the increase of TBA value, and the change in flavour and overall palatability than BHT and EDTA.
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