Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)

Brazilian Archives of Biology and Technology

Carlos Eduardo Rocha Garcia¹  Fabio Yamashita¹  Elza Youssef Youssef¹  Sandra Helena Prudencio¹  Massami Shimokomaki¹ 

[1] ,Universidade Estadual de Londrina Departamento de Ciência e Tecnologia dos Alimentos Londrina PR ,Brasil

关键词: additives;    hydrocolloids;    meat products;    texture;   

DOI  :  10.1590/S1516-89132013000200017

来源: SciELO

【 摘 要 】

The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15.0%) had approximately 15.0% higher moisture and a 32.0% higher processing yield in comparison to the control samples.JB-CAR presented shear force approximately 5.0 and 20% lower in the samples uncooked salted and desalted cooked, respectively, and sensorial acceptance above 80%. The results demonstrated the possibility of applying carrageenan to jerked beef in order to obtain an increase in the processing yield and a tender product while maintaining the sensorial quality and its intermediate-moisture meat product nature.

【 授权许可】

CC BY-NC   
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