Beef with restructuring transglutaminase is natural antioxidant: development and sensory attributes

• Grant number: 11/18023-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2011
• End date: October 31, 2013
• Field of knowledge: Agronomical Sciences - Veterinary Medicine
• Principal Investigator: Angélica Simone Cravo Pereira
• Grantee: Stephanie Hannud Hajaj
• Host Institution: Faculdade de Medicina Veterinária e Zootecnia (FMVZ). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

The meat industry in recent years have sought ways to add value in convenience products and increase convenience for consumers. The development of restructured meats is an alternative technology. It is proposed to develop a practical product, nutritious, containing sensory attributes that may be acceptable and valued by the consumer. These qualities are achieved by the end of the evaluation of quantitative and qualitative characteristics and shelf life of restructured steaks, developed Triceps brachii, or not enriched with canola oil, with or without the use of antioxidant, which treatments are: 1) Control; 2) 5% Canola Oil, 3) sodium erythorbate; 4) 5% Canola Oil + sodium erythorbate. In all treatments will be added 8% NaCl brine containing 1% and 0.3% sodium tripolyphosphate, the enzyme transglutaminase 1% and 10% fat beef. After formatting the samples are left in a refrigerator and unmold and blocks will be frozen. The samples will be identified individually vacuum packaged and kept refrigerated at a temperature of about -18°C for 30, 60, 90 and 120 days, with the aim of evaluating the shelf life steaks. Will be analyzed for pH, chemical composition, cooking losses, texture, lipid and sensory characteristics. (AU)