Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles.

SZERMAN NATALIA; GONZALEZ CLAUDIA B.; SANCHO ANA M.; GRIGIONI GRABRIELA M.; CARDUZA FERNANDO; VAUDAGNA SERGIO R.

MEAT SCIENCE

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 vol. 90 p. 701 - 710

0309-1740

Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC) + 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC) + 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP) + 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP+NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC+NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP+NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC+NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP+NaCl or WPC/MWPC+NaCl depicted compacted and uniform microstructures. Muscles with STPP+NaCl showed a pink colour, meanwhile muscles submitted to the other treatments presented colours between pinkish-grey and grey-brown. STPP+NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP+NaCl had a better performance than WPC/MWPC+NaCl. However, the addition of WPC/MWPC+NaCl to muscles improved total yield in comparison to NaCl added or controls ones