EFFECT OF SALT, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL

摘要

ABSTRACTBeef rolls were prepared with coarse‐ground beef (25.4 mm plate), 8 added water and either salt, salt plus 0.25 sodium tripolyphosphate (TPP), soy isolate, textured soy protein and modified whey solids at 1, 2 or 3 levels. Binding strength was measured with an Instron as the amount of force necessary to break a beef roll across bridge widths of 75, 100, 125 and 150 mm. Binding strength increased as salt content increased from 1 to 3. Cook yield increased from 79 with 1 salt to 93 with 3 salt. The addition of 0.25 TPP resulted in an additional increase in binding strength. Cook yield increased from 93 with 1 salt plus 0.25 TPP to 98 with 3 salt plus 0.25 TPP. The modified whey selids at 2 level had the highest binding strength of the nonmeat protein materials added. This was similar to 2 or 3 added salt. The soy isolate at 3 level resulted in the highest cook yield, 78