Food Structure


Texture profile analysis, Instron punch and die testing, laser diffraction measurements and scanning electron microscopy (SEM) were used to evaluate the effects of catheptic enzymes on flaked and formed beef. Although salt (NaCl) and sodium tripolyphosphate (TPP) have often been used to improve the textural quality of flaked and formed beef, the catheptic enzymes used in this study were shown to be as effective as NaCl/TPP, and in many cases more effective, in improving the textural characteristics of this product. Instron punch and die and scanning electron photomicrographic analysis showed that the enzyme and NaCl/TPP samples were quite similar; however, laser diffraction measurements of sarcomere lengths were significantly longer for the enzyme treated samples. Also, various textural parameters including amount of connective tissue were significantly improved by catheptic enzyme treatment.

Included in

Food Science Commons