Title

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

DOI

10.1016/S0309-1740(96)00093-9

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.

Comments

Originally published by Elsevier. Abstract and full text available via remote link.