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KMID : 0380620160480060565
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 6 p.565 ~ p.568
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A study on increasing the water holding capacity of retorted beef for texture softening by pre-treatment
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Choi Jun-Bong
Chung Myong-Soo
Cho Won-Il
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Abstract
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This study was conducted to soften the tough texture of retorted beef in storage by increasing the water holding capacity (WHC) after pretreatment involving soaking and blanching in a phosphate solution. The yield of pretreated beef, based on weight as an indirect indicator of WHC, soaked in 0.35% (w/w) complex phosphates for 1 h, increased by 5- 10%, in contrast to the untreated control in which the rib and shank was heated at 100oC for 5-40 min. Additionally, strength of mechanical toughness in the fore rump and rib after phosphate curing at 115oC for 30 min and blanching at 100oC for 2 min were significantly decreased to 1.3 and 1.4 kgf (p<0.05) as compared to 2.0 and 1.8 kgf in the control, respectively. During storage of retorted beef for 30 days at 10oC, rib and shank pretreated with 0.35% complex phosphates exhibited a highly soft texture as compared to that of untreated beef. The softening of pretreated beef was based on the increased WHC due to complex phosphates.
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KEYWORD
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retorted beef, complex phosphate, blanching, water holding capacity (WHC), toughness
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