Optimization of binding process for premade yak steaks using transglutaminase, sodium caseinate, and carrageenan

摘要

This study aimed to optimize the binding process for premade yak steaks using transglutaminase (TG), sodium caseinate, and carrageenan. The optimal ratio of binders and binding conditions were determined by mixture and Box-Behnken experimental designs for premade yak steaks, respectively. Results showed that the optimal ratio of binders was as follows: TG 0.31%, sodium caseinate 0.85%, and carrageenan 0.34%. The tensile strength was 844.46 g/s. The optimal binding conditions were as follows: adhesive content of 1.4%, binding time of 10 hr, and binding temperature of 12 degrees C. In conclusion, using minced meat to manufacture premade yak steaks improves its utilization, increases the added value of the product, and enhances the company profit. Practical applications This study shows the technique of producing premade yak steaks using factory minced meat. This research also optimizes the binder ratio and binding processing parameters of premade yak steaks. From the application point of view, this work can efficiently improve the use of minced meat, provide a low-cost and effective processing technology and expand the area of yak steak processing. Moreover, these advantages not only are beneficial for alleviating environmental pollution but also have certain economic, practical value, and broad application prospect in the market.