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

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...

Full description

Saved in:
Bibliographic Details
Published inBrazilian archives of biology and technology Vol. 56; no. 2; pp. 311 - 318
Main Authors Garcia, Carlos Eduardo Rocha, Yamashita, Fabio, Youssef, Elza Youssef, Prudencio, Sandra Helena, Shimokomaki, Massami
Format Journal Article
LanguageEnglish
Published Instituto de Tecnologia do Paraná (Tecpar) 01.04.2013
Subjects
additives
hydrocolloids
meat products
texture
Online AccessGet full text

Cover

More Information
Summary: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.
ISSN:1516-8913
1516-8913
1678-4324
DOI:10.1590/S1516-89132013000200017