Effects of surimi, antioxidants and end-point cooking temperature on the quality of precooked restructured beef
1993
Panadda Charoenkit
Analysis of surimi made from Threadfin bream was 77.20 % moisture, 0.54 % fat, 15.20 % protein and 7.03 % carbohydrate, microbiological quality met the Thai standard. 3 % Surimi added at the begining of restructuring process resulted in less cooked loss (2 %) and dimension change (4 %), with more tenderness and binding strength but no significant difference in sensory qualities. Restructured beef with 5 % surimi showed the unacceptable intensity of fishy odor. The effects of 50 deg C 70 deg C end-point cooking temperatures indicated that cooked yield, moisture content and expressible moisture decreased by 1.2, 1.9 and 3.96 % respectively with increasing temperature, but no significant difference in juiceness and tenderness. The unacceptable threshold for WOF was 2.15 TBA value. The products were kept at 6 deg C for 15 days and determined the effects of cooking temperature and antioxidants. It was found that TBA values increased during storage (p0.01) and also with increasing end-point temperature. Antioxidants were effective in retarding lipid oxidation, the most effective was TBHQ. There were little changes in moisture content and pH, while lactic acid increased. Total plate count of restructured beef was 10** (6) CFU within 8 days for 50 deg C and 9 days for 70 deg C. Anyway, WOF could be reduced by cooking at a lower temperature and/or adding antioxidant.
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