Sodium Hydroxide and Sodium Tripolyphosphate Effects on Bind Strength and Sensory Characteristics of Restructured Beef Rolls
Document Type
Article
Journal/Book Title/Conference
Meat Science
Volume
45
Issue
1
Publication Date
1997
First Page
53
Last Page
60
Abstract
Restructured beef rolls formulated with 1% NaCl (controls) or with 1% NaCl plus 0.07% NaOH or 0.375% sodium tripolyphosphate (STPP) had different (p < 0.05) relative bind strength and cooked yield, as follows: STPP > NaOH > controls. Percent cooked yield was inversely affected (p < 0.05) by added water level (5 > 10 > 20%). Bind values were lower (p < 0.05) in rolls with 20% added water. NaOH and STPP rolls had higher pH (p < 0.05) than controls (6.28, 6.22, and 6.07, respectively). Panel cohesiveness, juiciness, and acceptability scores were also generally higher (p < 0.05) for NaOH and STPP rolls, compared to controls. There was a high correlation (0.93) between panel cohesiveness scores and instrumental bind values. At 20% added water, STPP rolls were preferred, but at 10% added water, STPP and NaOH rolls were similar in overall acceptability. Thus, if added water level is not too high, NaOH alone or perhaps with other binding agents may be an alternative to phosphates in cooked beef rolls.
Recommended Citation
Moiseev, I. V. and Cornforth, D. P. 1997. Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rolls. Meat Sci. 45:53-60.
Comments
Originally published by Elsevier. Abstract and full text available via remote link.