Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming
Table 2
values from ANOVA for the dependent variables (excluding control) for main effects and interactions.
Dependent variables
Main effects
Ing. source
Ing. level
Binder
Ing. source × ing level
Ing. source × binder
Ing. level × binder
Ing. source × ing level × binder
Raw restructured steaks
Protein
<0.001
0.056
0.025
0.486
0.599
0.606
0.814
Moisture
0.006
<0.001
0.339
0.392
0.262
0.085
0.474
Fat
0.012
0.866
0.771
0.377
0.611
0.570
0.840
Ash
0.309
0.869
0.101
0.232
0.688
0.854
0.151
pH
<0.001
0.921
0.962
0.126
0.299
<0.001
0.424
Thawing loss
0.279
0.208
0.054
0.669
0.109
0.319
0.222
Cooking loss
0.042
0.012
0.845
0.067
0.241
0.755
0.684
Diameter reduction (mm)
0.249
0.565
0.265
0.318
0.192
0.705
0.262
Thickness before
0.169
0.199
0.053
0.819
0.916
0.720
0.886
Thickness shrinkage after
0.769
0.010
0.587
0.993
0.782
0.779
0.561
L
0.017
0.087
0.830
0.612
0.150
0.304
0.560
a
0.001
0.719
0.105
0.102
0.461
0.644
0.791
b
0.007
0.015
0.629
0.646
0.923
0.749
0.365
H
0.003
0.034
0.243
0.353
0.688
0.952
0.446
Cooked restructured steaks
Protein
<0.001
0.335
0.009
<0.001
0.003
0.018
<0.001
Moisture
<0.001
<0.001
0.262
<0.001
<0.001
0.264
0.147
Fat
<0.001
<0.001
0.003
<0.001
<0.001
<0.001
0.088
Ash
<0.001
<0.001
0.052
<0.001
<0.001
0.008
<0.001
pH
<0.001
0.921
0.962
0.126
0.299
<0.001
0.424
Thawing loss
0.279
0.208
0.054
0.669
0.109
0.319
0.222
Cooking loss
0.042
0.012
0.845
0.067
0.241
0.755
0.684
Diameter reduction (mm)
0.249
0.565
0.265
0.318
0.192
0.705
0.262
Thickness before
0.169
0.199
0.053
0.819
0.916
0.720
0.886
Thickness shrinkage after
0.769
0.010
0.587
0.993
0.782
0.779
0.561
Bind strength (g)
0.007
0.229
0.001
0.065
0.996
0.943
0.634
L
0.796
0.630
0.453
0.999
0.422
0.852
0.895
a
0.908
0.106
0.773
0.754
0.048
0.516
0.930
b
0.391
0.825
0.713
0.439
0.195
0.346
0.715
h
0.498
0.477
0.727
0.499
0.106
0.326
0.835
Hardness
<0.001
0.920
0.709
0.469
0.219
0.912
0.747
Chewiness
<0.001
0.508
0.243
0.073
0.188
0.799
0.413
Cohesiveness
<0.001
0.137
0.654
0.015
0.219
0.009
0.004
Gumminess
<0.001
0.295
0.603
0.028
0.071
0.591
0.369
Springiness
0.013
0.804
0.026
0.206
0.220
0.159
0.197
Ing: ingredients; 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).
