Raw and Preheated Epimysium and Gelatin Affect Properties of Low-salt, Low-fat, Restructured Beef.

Autor:	KENNEY, P.B., KASTNER, C.L., KROPF, D.H.
Předmět:	GELATIN BEEF LOW-fat foods SALT-free diet HYDROPHOBIC surfaces STRENGTH of materials COLLAGEN
Zdroj:	Journal of Food Science (Wiley-Blackwell); May1992, Vol. 57 Issue 3, p551-554, 4p
Abstrakt:	BSTRACT Five or 10% raw (5CT, 10CT) and preheated (5PHCT, 10PHCT) connective tissue and 0.5 or 1.0% food-grade gelatin (0.5G and 1.0G) were evaluated in low-salt (0.2% NaCl), low-fat (<5.0%), restructured beef. Analyses of Instron texture, sensory texture and flavor, proximate composition, surface hydrophobicity (So), and collagen were performed. Differences (P<0.05) in Instron tensile strength were greatest between the control (515.53 g/cm2) and both 10CT (806.53 g/cm2) and 10PHCT (810.56 g/cm2). When compared to the control, 10CT resulted in higher cook yields, whereas 1.0G lowered cook yields. Additionally, 10CT and 10PHCT reduced (P<0.05) product initial cohesiveness and juiciness and tended (P<0.09) to reduce beefiness. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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