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J. H. SHON and Z. Z. Haque. Dept. of Food Science & Technology, Mississippi State Univ., Campus Mailstop 9805, Mississippi State, MS 39762-9805 Whey proteins are widely used as low cost protein additives in meat processing. The objective of this study was to investigate the effect of whey protein concentrate (WPC) coating of beef steak with or without carboxymethyl cellulose sodium salt (CMC) on antioxidant activity and browing. Two WPC coating solution aqueous contained WPC (5%, w/v), 0.125% of CaCl2 (w/v), and sorbitol (2.5%, w/v), with and without CMC. Fresh beef steaks were obtained from a local supermarket. Meat samples were dipped in the two coating solutions and immediately refrigerated at 2°C for a storage period of 5 days. Control samples were prepared without dipping in the coating solution. After 5 d of storage at 2°C, there was significant inhibition of thiobarbituric acid-reactive substances by 60.46% and 48.28% in the treated samples regardless of CMC. There was significant (p<0.05) effect in peroxide value of beef steak treated with CMC compared to those treated to coating solution. Coated beef steak, with and without CMC, showed higher L* value than control after storage (P<0.05). However, there was no significant difference in L* value as a result of CMC. Coated beef steak, with and without CMC, showed the higher a*values than uncoated samples. However, there was no significant difference in b* values between coated beef steaks regardless of CMC. Relative moisture loss (RML) of beef steak was significantly (p<0.05) reduced in coated samples compared to control, which lost up to 36% (w/w) of moisture during the test period. Data showed significant antioxidative and browning inhibition effect of WPC based coating on beef steak storage quality.
Session 79, Food Chemistry: Protein and enzyme chemistry
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