Abstract:

The restructured beef was prepared by adding transglutaminase(TG) and Sodium casetnate(SC) as cold-binding agent at a ratio of 1:4 (TG: SC) and the added quantity was 1.2% of the grossary weight. In additon, carrageenan, flaxseed gel, guar gum, gellan gum and konja eglueomannan, were added at a ratio of 0.3%, repectively. Their effect on the restructured beef were studied by measuring binding strength, color (L*, a*, and b*-values), thawing loss, cooking loss, surface shrinkage, cutting force, texture with edible gums. It was found that the flaxseed gel and xanthan significantly reduced the binding strength (P ＜ 0.05), and carrageenan could improve a*-values while GDL decreased a*-values also. Gellan gum, flaxseed gel and xanthan could reduce the thawing loss, cooking loss while the latter ones could increase tenderness of restructured beef mostly.

Key words: restructured beef, editable gels, binding strength, processing properties