Use of starch for water binding in restructured beef products

  • Sofos J
  • Perejda J
  • Schmidt G
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Abstract

Sodium chloride (salt), phosphates and mechanical treatment solubilize proteins which increase fat and water binding in meat product. The algin/calcium binding system also enhances meat particle cohesion, while starches may be added to foods to bind water and increase viscosity. Studies in our laboratory examined cooking yields and binding or cohesion in beef and in beef formulated with salt/phosphate (1.5%/0.3%) or the algin/calcium (0.4%/0.075%) binder with and without added starch (2%) and water (10%). The ground beef was mixed with the ingredients, packaged in casings, and cooked in a 70°C water bath for 90 min. The pH of the salt/phosphate products (6.03±0.06) was higher (P

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