Effect of Binding Conditions on Quality of Restructured Beef
Restructured beef is made from smaller pieces of beef fused together by a binding agent.In order to improve the quality of restructured beef,a mixture of transglutaminase（TG） and sodium caseinate（SC） at a ratio of 1：4（m/m） was used to bind beef pieces.The effects of time（1,2,3,4,5 or 6 h）,temperature（1,4,7 or 10 ℃） and pressure（2,3,4,5 or 6 N/m2） on physical properties of restructured beef were studied by one-factor-at-a-time method.The results showed that the optimal time,temperature and pressure were 3 h,4 ℃ and 4 N/m2,respectively.Under these conditions,the binding strength of restructured beef was reinforced,the thawing loss and cooking loss were decreased,and the texture and color were improved.
国家科技期刊平台
NSTL
万方数据
维普
