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Characteristics of restructured beef steak with different proportions of walnut during frozen storage

AuthorsSerrano, A.; Cofrades, Susana ; Jiménez Colmenero, Francisco
Issue Date2006
CitationMeat Science 72: 108- 115 (2006)
AbstractPhysicochemical (thawing loss, cooking loss, surface shrinkage, texture, colour and lipid oxidation) and sensory properties of restructured beef steak with different levels of added walnut (0%, 10% and 20%) were determined at various times during frozen storage up to 128 days. Cooking loss (CL), Kramer shear force (KSF) and binding strength (BS) of restructured beef decreased (P < 0.05) as the proportion of walnut increased. Walnut enhanced (P < 0.05) lightness and yellowness and reduced (P < 0.05) redness. Frozen storage did not affect (P > 0.05) CL, KSF and BS of restructured beef steak. Redness decreased (P < 0.05) over storage for all samples. Lipid oxidation of restructured beef steak containing walnut was not a limiting factor for frozen stability of meat products. Frozen storage had no effect (P > 0.05) on the sensory quality of restructured beef steak. © 2005 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.meatsci.2005.06.008
issn: 0309-1740
Appears in Collections:(IF) Artículos
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