Application of dried-egg albumen in restructured meat
1994
Thawatchai Supavititpatana
Effect of added dried-egg albumen for binding properties in restructured meat was studied. 0, 3, 5, 7 and 9 percent albumen restructured meat were prepared for evaluating on cooked yield, binding strength and sensory analysis. The higher albumen content gave higher cooked yield, but 3 percent albumen restructured meat showed highest binding strength and sensory analysis scores in color, texture, taste and acceptance. Cooking temperature for 3 percent albumen restructured meat were studied at 50, 55, 60 and 65 deg C. The higher temperature decreased cooked yield, but increased binding strength. Restructured meat, heated at 55 deg C showed highest sensory analysis scores in color, odor, texture and acceptance. The effect of antioxidant (BHA) on storage shelf-life of 3 percent albumen restructured meat, heated at 55 deg C, kept at -18 deg C was studied through 12 weeks. The total plate count and psychrotropes decreased during storage. The panelists began to reject restructured meat with and without BHA at 11 and 7 week respectively, while TBA value was 0.59.
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