Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming
Table 1
Formulation of restructured beef steaks.
Formulations
Beef (g)
Phosphate (g)
Vits/mins (g)
Ing. (g)
TG (g)
TS (g)
Water (g)
Total (g)
Control
2194.00
5
1
—
—
—
200
2500
PPI4TG
2069.00
5
1
100
25
—
200
2500
PPI4TS
2090.25
5
1
100
—
3.75
200
2500
PPI8TG
1969.00
5
1
200
25
—
200
2500
PPI8TS
2090.25
5
1
200
—
3.75
200
2500
RP4TG
2069.00
5
1
100
25
—
200
2500
RP4TS
2090.25
5
1
100
—
3.75
200
2500
RP8TG
1969.00
5
1
200
25
—
200
2500
RP8TS
2090.25
5
1
200
—
3.75
200
2500
LF4TG
2069.00
5
1
100
25
—
200
2500
LF4TS
2090.25
5
1
100
—
3.75
200
2500
LF8TG
1969.00
5
1
200
25
—
200
2500
LF8TS
2090.25
5
1
200
—
3.75
200
2500
Ing: ingredients; vits/mins; vitamins/minerals; control (CP), pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%); binding agents: ActivaEB (TG), and Transgluseen-M (TS).
