Application of novel PiVac technology for the development of fortified restructured beef steaks targeted at older consumers. Issue 2 (20th September 2017)

• Record Type: Journal Article
• Authors: Baugreet, Sephora; Hamill, Ruth M.; Allen, Paul; Kerry, Joseph P.
• Is Part Of: Journal of food processing and preservation. Volume 42:Issue 2(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2017-09-20
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.13498
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Older adults are susceptible to nutritional deficiencies due to reduced appetites. This study aims to develop low‐cost, controlled portion size and softer texture fortified restructured beef steaks using the novel PiVac technology. A screening study to ascertain the effectiveness of two transglutaminase enzymes (Activa® EB [TA] and Transgluseen TM ‐M [TS]) as cold‐set binders, with/without the addition of phosphate (P or NP, respectively), and a freezing treatment (F) versus a control including phosphate (CP) and their effects on the physicochemical characteristics was carried out. Moisture was highest ( p < .001) in cooked TSP, but did not differ among treatments before cooking. An increased ( p < .001) cooking loss was observed in TANP steaks. In cooked samples, TAPF‐ and TS‐treated steaks had increased ( p < .01) hardness; however, cohesiveness and springiness were similar for all treatments. Binding of the cooked steaks was satisfactory for TAP‐treated steaks but relatively weak for TSP. No differences were observed for zinc content (above 6 mg/100 g) in both raw and cooked fortified restructured steaks, contributing 15% of the RDA. PiVac technology shows considerable potential for developing restructured beef steaks using TA and a combination of chilling (18 hr) then frozen storage. Future studies should include optimization, shelf life, and sensory evaluation to assess acceptability among older consumers. Practical applications: The increase in the aging population is driving the need for new technologies to develop novel high quality meat products. A concern associated with decline in appetite due to poor dentition is the loss of muscle mass that can lead to sarcopenia. Meat products are nutritionally suited to older consumers and they provide excellent vehicles for fortification. PiVac technology, a novel application in reformed products combined with clean label ingredients and specific nutrients to develop fortified products targeted at nutritional deficiencies common in older adults could facilitate NPD. The health of older adults could be enhanced through nutritionally balanced muscle‐based food products.