EFFECT OF COMMERCIALLY MANUFACTURED KAPPA SEMI-REFINED CARRAGEENAN (SRC) WITH DIFFERENT PHOSPHATE SALTS ON YIELD, TEXTURAL AND SENSORY PROPERTIES OF BEEF MEAT

Back to full issue:
June – July, 2016, vol. 5, no. 6
pages: 518-522
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2016.5.6.518-522
Abstract: The phosphate salts such as SDP, TSP, SHMP, DSP, TPPP, TKPP and STPP were blended with semi-refined kappa carrageenan (SRC) individually and their aqueous solution was injected into the fresh beef meat. The highest weight gain (24%) in fresh meat was obtained from injection of blend made with SRC and STPP as compared to other blends and control sample after forzen storage. Similarly, it also showed low cooking loss (24%) with good testural and sensory proerties as compared to other blends. It can be concluded from the presnt study that blend of SRC and STPP can be used in beef meat for yield and quality improvement.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: June – July, 2016, vol. 5, no. 6:
prev. article |p. 509-517| next article |p. 523-529|
Embed fulltext PDF: