ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Water activity (aw), pH, bind and moisture of alginate restructured beef heart meat (BHM) were evaluated using a 25 factorial design based on combinations of beef heart meal and glycerol (10%, 20%), and dextrose, bone meal and glycine (0%, 5%). Effects of these components were significant (p〈0.05) for reducing aw and moisture, and, excluding glycine, for altering pH. The aw of the BHM control was 0.94, while aw for 32 treatments ranged from 0.66 to 0.90. Glycine lessened product bind. An intermediate moisture BHM product could be formulated using the hurdle concept and the alginate system for restructuring meat with incorporation of selected soluble (glycerol, dextrose) and insoluble (beef heart meal, bone meal) components.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb06088.x
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