Abstract
<p>A common additive to counter the cooking losses considerations in the muscle food industry is sodium tripolyphosphate (STP), which however may pose health risk for certain segments of the population. This paper employs a Plackett-Burman design to investigate the effect of porcine plasma protein (PPP), protein isolate from bovine meat (PI), trehalose and pH of the additive mixture on cook yield and textural characteristics of minced beef during frozen storage. Results show that PI and PPP significantly (p &lt; 0.05) increase the cooking yield throughout the storage period compared to the control sample. Fresh samples with PPP, PI and STP had ~90% cooking yield, while control sample had only 75%. PI and PPP can improve the cooking yield of minced beef for the first two months of storage by at least 20%, in a similar and comparable pattern with STP. Upon optimization the optimal values were achieved at PI concentration 2.3-5.0% and PPP levels 1.7-4.7%.</p>
Highlights
1.1 Cook Losses in the Meat IndustryThe major changes occurring in meat during cooking are shrinkage, toughening of tissues, releasing of meat juice and colour changes (Dreeling et al, 2000; Vittadini et al, 2005)
This paper employs a Plackett-Burman design to investigate the effect of porcine plasma protein (PPP), protein isolate from bovine meat (PI), trehalose and pH of the additive mixture on cook yield and textural characteristics of minced beef during frozen storage
This work aims to investigate the effect of a) porcine plasma protein (PPP), b) protein isolate from beef muscle (PI), c) trehalose and d) the pH of the addition mixture on cook yield, water holding capacity and textural properties of fresh and frozen ground beef muscle and compare them to the polyphosphates effect
Summary
The major changes occurring in meat during cooking are shrinkage, toughening of tissues, releasing of meat juice and colour changes (Dreeling et al, 2000; Vittadini et al, 2005) These are caused by the changes in muscle proteins, e.g., denaturation of muscle proteins and shrinkage of collagen due to the increase in temperature. High dietary phosphorus has significant effects on cardiac fibrosis and arterial wall thickening, relevant for increased cardiac risk especially in haemodialysis and chronic kidney disease patients (Amann et al, 2003; Foley et al, 2009; Sherman & Mehta, 2009).
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