FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 114-118.doi: 10.7506/spkx1002-6300-200923024

Previous Articles     Next Articles

Effect of Edible Gums on Processing Characteristics of Restructured Beef

HUANG Li1,KONG Bao-hua2,*,JIANG Lian-zhou2,XU Ping3,MA Fu-jun2   

  1. 1. School of Food Engineering, Rizhao Polytechnics, Rizhao 276826, China;2. College of Food Science, Northeast Agricultural
    University, Harbin 150030, China;3. Monitoring Center for Milk (Harbin) of Ministry of Agriculture, Harbin 150078, China
  • Received:2008-12-31 Online:2009-12-01 Published:2010-12-29
  • Contact: HUANG Li


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

CLC Number: