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 NATALIA; GARDINALI ANA; TRISCIANI PAOLA; SANOW CLAUDIO; SANCHO ANA MARÍA.; VAUDAGNA SERGIO R.

Columbus, Ohio

Workshop; 2014 International Nonthermal Food Processing Worksho; 2014

Ohio State Univesity

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.