Texture Optimisation of Novel Restructured Beef Steaks Suitable for Elderly People Using Clean Label Plant Proteins and Pivac

S. Baugreet; J.P. Kerry; P. Allen; R.M. Hamill

Texture Optimisation of Novel Restructured Beef Steaks Suitable for Elderly People Using Clean Label Plant Proteins and Pivac

于63rd International Congress of Meat Science and Technology

著者：

S. Baugreet

S. Baugreet ¹Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
²Food Packaging group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland; ruth.hamill@teagasc.ie

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J.P. Kerry

J.P. Kerry ²Food Packaging group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland; ruth.hamill@teagasc.ie

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P. Allen

P. Allen ¹Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland

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R.M. Hamill

R.M. Hamill ¹Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland

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类型:: 章节

Page Range:: 971–972

DOI:: https://doi.org/10.3920/9789086868605_435

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A central composite design (CCD) experiment was used to investigate the effects of clean label plant proteins and transglutaminase enzyme (TG) on texture of restructured beef steaks developed using PiVac technology. Four factors [(TG, pea protein isolate (PPI), rice protein (RP), lentil flour (LF)] were assessed in 30 formulations. Models showed that RP inclusion correlated positively with protein content while PPI and LF correlated with improved texture. Beef steaks with acceptable textural parameters and protein content of 28 g in a 100 g portion were achieved. Optimal beef steak formulations were defined based on the significant dependent variables (e.g. protein, TPA). Optimised portion-controlled protein-enriched beef steaks could assist in enhancing nutritional status and promote healthy ageing.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

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- Life Sciences

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Texture Optimisation of Novel Restructured Beef Steaks Suitable for Elderly People Using Clean Label Plant Proteins and Pivac

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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