Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming
Table 3
Physicochemical characteristics of raw and cooked restructured beef steaks.
CP
PPI4TG
PPI4TS
PPI8TG
PPI8TS
RP4TG
RP4TS
RP8TG
RP8TS
LF4TG
LF4TS
LF8TG
LF8TS
value
Raw restructured steaks
Protein
19.66ab
22.30cde
21.18abcd
23.61def
22.80def
23.24def
22.64def
25.16f
23.93ef
21.28abcd
19.87abc
22.13bcde
19.41a
0.008
Moisture
74.40f
71.13bcde
73.28ef
70.44abc
70.26abc
71.56bcde
72.22cdef
68.85a
69.37ab
72.91def
73.19ef
72.10cde
70.83abcd
0.004
Fat
5.66
5.88
5.06
4.67
4.75
4.92
4.65
5.25
5.71
3.25
4.00
3.20
3.74
0.213
Ash
1.12
2.38
1.26
1.37
1.40
1.19
1.23
2.00
1.26
1.31
1.24
1.28
1.08
0.294
pH
5.99ab
6.07b
6.28c
6.31c
6.21c
6.10ab
6.07b
6.05b
5.91a
5.96ab
6.01ab
6.01ab
5.92a
0.001
Thawing loss
11.42
13.17
13.23
11.52
7.27
9.84
13.47
3.14
11.71
6.07
21.39
12.68
14.68
0.197
L
39.69
40.27
43.34
42.54
42.14
46.23
42.63
48.75
46.13
41.62
44.67
45.40
44.59
0.080
a
10.61ab
10.93abc
11.09abc
12.19bcde
11.95bcde
9.51a
10.21ab
9.57a
11.12abcd
13.00de
13.63e
11.56abcde
12.88cde
0.005
b
8.89a
10.54ab
11.13abc
12.07bcd
11.55abc
12.37bcde
11.99bcd
13.63cde
15.17e
12.35bcde
13.51cde
14.53de
13.79cde
0.011
h
13.92a
15.26ab
15.83abc
17.22bcd
16.72abcd
15.67ab
15.89abc
16.80bcd
18.94d
18.00bcd
19.27d
18.69cd
18.90d
0.011
Cooked restructured steaks
Protein
25.01fg
23.46e
23.72e
25.07fg
25.54g
23.70e
23.56e
26.99h
24.65f
22.53d
19.71c
16.85a
18.50b
0.001
Moisture
75.70h
71.75e
73.82fg
67.68a
70.34bc
74.54g
73.51f
69.84b
67.98a
67.86a
67.96a
71.61de
70.80cd
0.001
Fat
4.38a
6.41e
5.14c
5.58d
5.09c
4.87bc
4.71b
4.95bc
5.57d
7.64g
6.96f
4.98bc
5.67d
0.001
Ash
1.36e
1.54f
1.32cde
1.58f
2.61i
1.21ab
1.23abc
2.39h
1.73g
1.14a
1.26bcd
1.36de
1.30cde
0.001
Cooking loss
51.45c
46.75bc
46.95bc
37.00ab
30.31a
41.14abc
46.11bc
27.97a
36.33ab
30.80a
29.72a
33.99ab
30.39a
0.032
L
47.08
47.50
48.94
47.90
49.29
49.32
48.11
49.54
48.83
47.00
49.18
48.10
48.88
0.959
a
8.02
7.11
7.12
6.80
6.16
6.50
7.69
6.05
7.02
7.23
6.80
7.16
6.53
0.197
b
9.29
10.70
9.88
9.66
8.89
8.03
9.92
8.83
9.77
9.30
10.19
10.63
9.59
0.632
h
12.29
12.94
12.28
11.90
10.91
10.4
12.61
10.77
12.07
11.82
12.35
12.92
11.63
0.563
abcdefghMeans in the same row that do not share a common superscript are significantly different (). N × 6.25. Control (CP), pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%); binding agents: ActivaEB (TG) and Transgluseen-M (TS).