30C-18 |
Assessing the functionality of beef heart surimi in meat-based patties |
J. V. GAGER 11, N. L. Dawkins2, P. Cornillon3, Y. Kim3, and A. Howard1. (1) Human Nutrition and Foods, Southern University and A&M College, 109J Pinkie Thrift Hall, Robert E. Smith Street, Baton Rouge, LA 70813, (2) Unilever Corporation, TN, (3) Food Science, Purdue University, IN Meat proteins are used to improve water retention, reduce cooking losses, and maintain juiciness in formulated products. Recently, beef-heart muscle proteins have been getting exposure as possible functional ingredient in meat products. Powdered beef heart muscle has a high concentration of actomyosin and is reported to possess good rehydration and water imbibition properties making it useful for utilization in meat products. Carbohydrate gums have been reported to be effective binders in goat and rabbit products. Little in comparison has been reported on protein-based stabilizers as potential functional ingredients in beef, goat, and rabbit meats. Our objective was to evaluate the hydration behavior of beef heart surimi in beef, rabbit, goat, and beef/rabbit/goat (1:1:1) combination patties. Beef heart surimi was produced by washing several times in cold distilled water and then freeze-dried. Beef, rabbit, goat and beef/rabbit/goat (1:1:1) combination patties were formulated with 1.5 and 3% beef-heart surimi and grilled to an internal temperature of 80°C. Transverse relaxation times( T1, T2 ) were measured at 30°C and 70°C to evaluate the binding capacity of the surimi. Two exponential component 1HNMR transverse relaxation decays were observed in cooked and uncooked patties. T2a, and T2b were assigned to extracellular and intracellular water populations respectively. T1 relaxation values for uncooked and cooked patties were 109.8 - 4043.4 ms and 35.5 - 1307.3 ms, respectively. Beef heart surimi at 3%, decreased T2a and T2b relaxation values in goat (33.6 ms and 313.7 ms) and beef (28.5 ms and 357 ms) patties, indicating an increase in the water binding potential. T2a and T2b relaxation values increased in rabbit (23.9 and 357.0 ms) and beef/goat/rabbit combination (39.7 and 493.9 ms) patties at 3%, but decreased when surimi level was reduced to 1.5%. These results suggest that beef-heart surimi could be an effective functional ingredient in meat products.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
|