Abstract
It was of interest to determine the water holding effect of the gum from the Acacia senegal var. kerensis in extended beef rounds. Beef rounds injected at two injection levels (30% and 35% over green weight) with curing brines containing gum arabic at 1%, 1.5%, 2.0%, 2.5% and 3.0% of the final product were investigated. A non-injected sample and a product injected with soy protein concentrate (SPC) at 3.5% of the final product weight were prepared for comparison. Mean results indicated that the level of gum arabic from Acacia senegal var. kerensis used in curing brines significantly increased the cook yield and reduced the extractable moisture in cooked extended beef rounds. The injection of beef with curing brine also significantly increased the cook yield and the extractable moisture of the extended beef rounds as compared to the non-injected beef samples. Both injection and gum levels had a significant effect on the proximate composition and sensory properties of the resulting beef rounds. Sensory analysis revealed that samples containing gum arabic at 2.5% were juicier and comparable to those containing SPC at 3.5% injection level. Furthermore, these samples had the highest overall preference comparable to samples injected with curing brines containing SPC. This is the first report on the physicochemical properties of extended beef rounds containing gum arabic from Acacia senegal var. kerensis.
Highlights
A non-injected sample and a product injected with soy protein concentrate (SPC) at 3.5% of the final product weight were prepared for comparison
Mean results indicated that the level of gum arabic from Acacia senegal var. kerensis used in curing brines significantly increased the cook yield and reduced the extractable moisture in cooked extended beef rounds
We report the findings on physico-chemical parameters and consumer acceptability data on the cooked extended beef rounds prepared with curing brine solutions containing specific amounts of gum arabic
Summary
The Food Safety and Inspection Service (FSIS) has allowed the use of SPC at a level not exceeding 3.5% of the product formulation in cured pork products. These components are used due to their water binding properties [1]. Plant based hydrocolloids consisting mainly of polysaccharides such as carrageenan [2] [3], flaxseed gum, gellan gum [4] and gum karaya [5] have been found to improve water holding capacity and appearance of meat products. They have been utilized in meat products to enhance quality of the meat products
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