Quality Characteristics of Restructured Turkey Meat with Variable Alginate/Calcium‐Lactate Ratios

Ensor, S.A.; Ernst, E.; Sofos, John N.; Schmidt, Gerald D.

doi:10.1111/j.1365-2621.1989.tb04650.x

Cited by 19 publications

(18 citation statements)

References 8 publications

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“…Those restructured with salt/phosphate or Naalginate/Ca-lactate also had similar (P>O.O5) juiciness, except for steaks prepared with added water, which were juicier than controls. This agreed with Ensor et al (1989) who reported that addition of Na-alginate/Ca-lactate binder with no added water did not change (P>O.O5) juiciness of restructured turkey meat as determined by panelists. All mechanical treatments had no (P>O.O5) effect on cooked product juiciness.…”

Section: Sensory Evaluationsupporting

confidence: 93%

Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

Raharjo

Dexter

Worfel

et al. 1995

Journal of Food Science

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Beef (9-l 1% fat) was restructured with each of six mechanical treatments including chunking, fiberizing, slicing, chunking + slicing, slicing + water, and tenderizing each in combination with addition of 0.5% sodium chloride (salt)/0.5% phosphate, 0.5% Na-alginate/O.S% Ca-lactate, 0.5% Na-pectate/O.S% Ca-lactate, or no additives (control). Beef steaks restructured with salt/phosphate had lower (PcO.05) purge losses; higher binding force and bind scores than control products. Steaks restructured with Na-alginate/Ca-lactate had lower cooking losses and higher bind scores than controls. Use of Na-pectate/Ca-lactate did not improve (P>O.O5) purge loss. cooking loss, binding force or sensory properties. Chunked meat or mixtures of chunked and sliced meats in combination with salt/phosphate or Na-alginateica-lactate resulted in steaks with acceptable bind and textural properties.

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Section: Sensory Evaluationsupporting

confidence: 93%

Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

Raharjo

Dexter

Worfel

et al. 1995

Journal of Food Science

Self Cite

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“…Other hydrocolloids were also tested as binding agents. Ensor et al (1989) reported that an alginate and calcium binder increased cook yield of restructured turkey products.…”

Section: Introductionmentioning

confidence: 98%

Quality Characteristics of Cured Turkey Thigh Meat with Added Hydrocolloids

1993

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Turkey ham-like products were manufactured with turkey thigh meat and 60% (wt/wt) added brine containing cure ingredients and various combinations of carrageenan, locust bean gum, starch, nonfat dry milk (NFDM), and KC1. The brine was incorporated into the meat by vacuum tumbling (30 min on and 60 min off) for 18 h. After stuffing, cooking to 71C, and cooling to 10 C, the brine-added products were evaluated for cooked yield, visual appearance, sliceability, bind, freeze and thaw purge, sensory properties, and composition.Incorporation of .5% K-carrageenan (total weight basis) into the cured turkey thigh meat products significantly (P < .05) increased cooked yield, visual appearance, sliceability, and bind, and decreased freeze and thaw purge compared with the control. Significantly (P < .05) higher bind values were observed with a blend of .5% K-carrageenan and 2% NFDM or starch compared with .5% /c-carrageenan alone. No differences in product quality were observed from the combination of K-carrageenan with locust bean gum or KC1 compared with K-carrageenan alone. The ham-like products, except the control, retained over half of the added brine and were judged acceptable by a sensory panel. (

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“…Means and Schmidt (1986) indicated the ideal alginate:calcium ratio was 2.5 g alginate:0.18 g calcium ion. Ensor, Ernst, Sofos, and Schmidt (1986) made acceptable structured turkey meat using 0.4-1.0% sodium alginate, 0.075-0.1875% calcium carbonate, and 0.6% lactate. Later, Ensor, Sofos, and Schmidt (1990) found 0.4% sodium alginate, 0.075% calcium carbonate, and 0.6% lactate were optimal for use in structured meat products.…”

Section: Functional Characteristics and Propertiesmentioning

confidence: 99%

Nonstarch Hydrocolloids

Lamkey¹

2009

Ingredients in Meat Products

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Quality Characteristics of Restructured Turkey Meat with Variable Alginate/Calcium‐Lactate Ratios

Cited by 19 publications

References 8 publications

Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

Quality Characteristics of Cured Turkey Thigh Meat with Added Hydrocolloids

Nonstarch Hydrocolloids

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