Effect of sodium diacetate and/or sodium lactate on binding stability of restructured turkey steak
2007
Littell, Ramon C. | Williams, Sally K. | Balaban, Murat O. | Mohamed Shafit Hussain | West, Roger L. | Bacus, James N.
Research was carried out to determine the effects of sodium diacetate (NaD) and/ or sodium lactate (NaL) treatments on the binding strength and binding integrityof restructured turkey steaks processed with the Fibrimex binding system. The restructured turkey breasts were treated with 1.5% NaL, 2.0% NaL, 1.5% NaL + 0.1% NaD, 2.0% NaL + 0.1% NaD, 0.1% NaD, or control. All sample treatments were stored at –30 °C for 0, 1, 2, and 3 months. At each storage period, the restructured turkey breasts were sliced into 1 cm thick steaks, and evaluated for its binding integrity and binding strength. Even though steaks treated with NaD and/or NaL had lower binding strength (p <0.05), the Fibrimex binding system was able to hold the meat pieces together without falling apart when handled.
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Эту запись предоставил Universiti Putra Malaysia