Response surface methodology study on the effects of sodium chloride, sodium tripolyphosphate, transglutaminase and pressure level on physicochemical and textural properties of beef patties

SZERMAN, N.; GARDINALI, A.; TRISCIANI, P.; SANOW, C.; SANCHO, A.M.; VAUDAGNA, S.R.

Workshop; International Nonthermal Food Processing Workshop; 2014

A combination of high pressure processing (HPP) and transglutaminase (TGase) addition in meat products with specific formulations offers new possibilities for the manufacturing of products with reduced sodium content and improved texture. This study evaluated the combined effect of NaCl, sodium tripolyphosphate (STPP) and TGase concentrations and HPP treatments on physicochemical and textural properties of beef patties. A Box-Behnken experimental design with different NaCl (0-2%), STPP (0-0.5%) and TGase (0-0.3%) concentrations and pressures (P, 300-500MPa) as main factors was applied. Patties were prepared with: beef, 80%(w/w); fat, 10%(w/w); water, 10%(w/w) and NaCl, STPP and TGase concentrations according to the design. Patties were vacuum-packed and subjected to HPP treatments (5min?5°C) in a laboratory system (Stansted Fluid Power Ltd, UK). Then, patties were grilled until reaching 75°C at the center. Cooking weight loss decreased and expressible moisture increased when NaCl and STPP concentrations increased, and pressure levels decreased. TGase concentration had no effect on those parameters. For raw patties, lightness (L*) significantly (p<0.05) increased when NaCl concentration decreased and pressure levels increased. Redness (a*) was significantly (p<0.05) affected by all the studied parameters (a*=19.27-4.76NaCl-1.07TGase-1.85P+1.21STPP-3.35P*P) whereas yellowness (b*) was modified by NaCl concentration and pressure level (b*=11.11-2.12NaCl-0.49P+1.13NaCl*NaCl-0.61NaCl*P). For cooked patties, L* significantly (p<0.05) increased when NaCl concentration decreased and STPP concentration increased. Redness was only modified by pressure level (a*cooked=9.42-0.60P+0.44P*P) whereas yellowness was affected by NaCl and TGase concentrations and pressure level (b*cooked=10.42-2.22NaCl-0.30TGase-0.77P+1.02NaCl*NaCl+0.35P*P-0.42NaCl*P). Hardness, chewiness, shear force and work of shearing increased when pressure level and TGase concentration increased, and decreased when STPP concentration increased. Cohesiveness increased only when NaCl concentration increased. Therefore, the HPP treatments and TGase increased the adhesion between the meat particles. However, the addition of this enzyme did not improve water retention, as evidenced by the increase in weight loss and decrease in expressible moisture.