title: Characteristics of restructured beef steak with different proportions of walnut during frozen storage.
abstract: Physicochemical (thawing loss, cooking loss, surface shrinkage, texture, colour and lipid oxidation) and sensory properties of restructured beef steak with different levels of added walnut (0%, 10% and 20%) were determined at various times during frozen storage up to 128 days. Cooking loss (CL), Kramer shear force (KSF) and binding strength (BS) of restructured beef decreased (P<0.05) as the proportion of walnut increased. Walnut enhanced (P<0.05) lightness and yellowness and reduced (P<0.05) redness. Frozen storage did not affect (P>0.05) CL, KSF and BS of restructured beef steak. Redness decreased (P<0.05) over storage for all samples. Lipid oxidation of restructured beef steak containing walnut was not a limiting factor for frozen stability of meat products. Frozen storage had no effect (P>0.05) on the sensory quality of restructured beef steak.
authors: Instituto del Frío (CSIC), C/José Antonio Novais, 10, Ciudad Universitaria, 28040-Madrid, Spain.
authors: A
authors: A
authors: Serrano
authors: S
authors: S
authors: Cofrades
authors: F
authors: F
authors: Jiménez-Colmenero