کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2452337 | 1109718 | 2006 | 8 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Characteristics of restructured beef steak with different proportions of walnut during frozen storage Characteristics of restructured beef steak with different proportions of walnut during frozen storage](/preview/png/2452337.png)
Physicochemical (thawing loss, cooking loss, surface shrinkage, texture, colour and lipid oxidation) and sensory properties of restructured beef steak with different levels of added walnut (0%, 10% and 20%) were determined at various times during frozen storage up to 128 days. Cooking loss (CL), Kramer shear force (KSF) and binding strength (BS) of restructured beef decreased (P < 0.05) as the proportion of walnut increased. Walnut enhanced (P < 0.05) lightness and yellowness and reduced (P < 0.05) redness. Frozen storage did not affect (P > 0.05) CL, KSF and BS of restructured beef steak. Redness decreased (P < 0.05) over storage for all samples. Lipid oxidation of restructured beef steak containing walnut was not a limiting factor for frozen stability of meat products. Frozen storage had no effect (P > 0.05) on the sensory quality of restructured beef steak.
Journal: Meat Science - Volume 72, Issue 1, January 2006, Pages 108–115