Abstract
Physicochemical (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.
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