Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Table 3

Physicochemical characteristics of raw and cooked restructured beef steaks.

	CP	PPI4TG	PPI4TS	PPI8TG	PPI8TS	RP4TG	RP4TS	RP8TG	RP8TS	LF4TG	LF4TS	LF8TG	LF8TS	value
Raw restructured steaks
Protein	19.66^ab	22.30cde	21.18^abcd	23.61^def	22.80^def	23.24^def	22.64^def	25.16^f	23.93^ef	21.28^abcd	19.87^abc	22.13^bcde	19.41^a	0.008
Moisture	74.40^f	71.13^bcde	73.28^ef	70.44^abc	70.26^abc	71.56^bcde	72.22^cdef	68.85^a	69.37^ab	72.91^def	73.19^ef	72.10^cde	70.83^abcd	0.004
Fat	5.66	5.88	5.06	4.67	4.75	4.92	4.65	5.25	5.71	3.25	4.00	3.20	3.74	0.213
Ash	1.12	2.38	1.26	1.37	1.40	1.19	1.23	2.00	1.26	1.31	1.24	1.28	1.08	0.294
pH	5.99^ab	6.07^b	6.28^c	6.31^c	6.21^c	6.10^ab	6.07^b	6.05^b	5.91^a	5.96^ab	6.01^ab	6.01^ab	5.92^a	0.001
Thawing loss	11.42	13.17	13.23	11.52	7.27	9.84	13.47	3.14	11.71	6.07	21.39	12.68	14.68	0.197
L	39.69	40.27	43.34	42.54	42.14	46.23	42.63	48.75	46.13	41.62	44.67	45.40	44.59	0.080
a	10.61^ab	10.93^abc	11.09^abc	12.19^bcde	11.95^bcde	9.51^a	10.21^ab	9.57^a	11.12^abcd	13.00^de	13.63^e	11.56^abcde	12.88^cde	0.005
b	8.89^a	10.54^ab	11.13^abc	12.07^bcd	11.55^abc	12.37^bcde	11.99^bcd	13.63^cde	15.17^e	12.35^bcde	13.51^cde	14.53^de	13.79^cde	0.011
h	13.92^a	15.26^ab	15.83^abc	17.22^bcd	16.72^abcd	15.67^ab	15.89^abc	16.80^bcd	18.94^d	18.00^bcd	19.27^d	18.69^cd	18.90^d	0.011
Cooked restructured steaks
Protein	25.01^fg	23.46^e	23.72^e	25.07^fg	25.54^g	23.70^e	23.56^e	26.99^h	24.65^f	22.53^d	19.71^c	16.85^a	18.50^b	0.001
Moisture	75.70^h	71.75^e	73.82^fg	67.68^a	70.34^bc	74.54^g	73.51^f	69.84^b	67.98^a	67.86^a	67.96^a	71.61^de	70.80^cd	0.001
Fat	4.38^a	6.41^e	5.14^c	5.58^d	5.09^c	4.87^bc	4.71^b	4.95^bc	5.57^d	7.64^g	6.96^f	4.98^bc	5.67^d	0.001
Ash	1.36^e	1.54^f	1.32^cde	1.58^f	2.61^i	1.21^ab	1.23^abc	2.39^h	1.73^g	1.14^a	1.26^bcd	1.36^de	1.30^cde	0.001
Cooking loss	51.45^c	46.75^bc	46.95^bc	37.00^ab	30.31^a	41.14^abc	46.11^bc	27.97^a	36.33^ab	30.80^a	29.72^a	33.99^ab	30.39^a	0.032
L	47.08	47.50	48.94	47.90	49.29	49.32	48.11	49.54	48.83	47.00	49.18	48.10	48.88	0.959
a	8.02	7.11	7.12	6.80	6.16	6.50	7.69	6.05	7.02	7.23	6.80	7.16	6.53	0.197
b	9.29	10.70	9.88	9.66	8.89	8.03	9.92	8.83	9.77	9.30	10.19	10.63	9.59	0.632
h	12.29	12.94	12.28	11.90	10.91	10.4	12.61	10.77	12.07	11.82	12.35	12.92	11.63	0.563

^abcdefghMeans in the same row that do not share a common superscript are significantly different (). N × 6.25. Control (CP), pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%); binding agents: Activa^EB (TG) and Transgluseen-M (TS).