Quality and Sensory Characteristics of Cubed Beef Steak Dipped in Edible Protective Solutions of Thermized Cheddar Whey. Issue 2 (1st February 2013)

• Record Type: Journal Article
• Authors: Weerasinghe, Sashie; Williams, J. Byron; Mukherjee, Dipaloke; Tidwell, Diane K.; Chang, Sam; Haque, Zahur U.
• Is Part Of: Journal of food quality. Volume 36:Issue 2(2013:Apr.)
• Page Start: 77
• Page End: 90
• Publication Date: 2013-02-01
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1111/jfq.12018
• Languages: English
• ISSNs: 0146-9428

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfq12018-sec-0001" sec-type="section"> <p>Thermized (heated at 70C for 0, 5, 10 and 15 min) Cheddar whey protein concentrate, with and without enzymatically hydrolyzed casein (CH), was added to protective edible coatings of cubed beef steak. Antioxidative activity, bacteriostatic activity and sensory attributes were evaluated over 8 days of refrigerated shelf life. Thermized treatments, with and without CH, significantly inhibited thiobarbituric acid‐reactive substance formation in steak. Peroxide value was also significantly reduced by coating treatments. Carbonyl content of all treatments was lower than controls and blanks during storage with 5‐min treatment (5TCH), showing the lowest carbonyl content (34.5% versus 46% for blank). Thiols were also significantly protected in the treatments. Sensory evaluation showed significant protection of key sensory attributes by treatments throughout the storage period compared with controls. Data indicate marked improvement of shelf life and quality as a result of the effective and natural treatments.</p> </sec> <sec id="jfq12018-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Oxidation of proteins and lipids is considered the most important factor responsible for quality loss of meat. Oxidative degradation negatively impacts appearance and overall quality of retail‐cut meats. Cubed steak is particularly susceptible with a retail shelf life of only 1–2 days at 2–4C. Although various synthetic antioxidants have been used successfully to control oxidation in meat products, consumers prefer the use of natural antioxidants because of the health risks associated with synthetic antioxidants. Edible coatings and films provide a promising alternative. Whey, an inexpensive by‐product of cheese manufacture, is abundantly available and has great potential for use as raw material in antioxidative edible coatings. Functionality and antioxidative properties of whey proteins can be further improved by thermization. Our research investigates the efficacy of thermized Cheddar whey protein concentrate as an antioxidative and bacteriostatic agent and evaluates its influence on basic sensory characteristics of commercially available cubed beef steak.</p> </sec> </abstract>