Effects of Hsian-tsao Extracts on Quality of Low-temperature-cooked Beef Roll
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Abstract:
The effect of a new plant gel extracted from Hsian-leaf mixed with other food binders on texture profile and sensory properties of cooked beef roll was investigate. The result revealed that the extracts of hsian-tsao could enhance the function of carrageenan, soyprotein isolate, and potato starch to improve the quality of cooked beef roll efficiently. Response surface model (RSM) analysis indicated that the sensory scores of the beef roll increased with the concentration of hsian-tsao extracts and potato starch usage up to an optimum level, and then decreased. The sensory scores increased with soy protein isolate, but the change tended to be slowly. The sensory properties were significantly affected by hisan-tsao extracts. Hardness of the beef roll increased with increasing usage of soy protein, potato starch and hisan-tsao extracts, but then decreased when futher increasing their dosages. The optimized formula for 100 g beef was determined as follows: 50 mL hsian-tsao leaf extracts w diluted with water by 1:20.6, 5.13 g potato starch, 5.12 g ISP, 2 g CG, 2.8 g salt,1g cane sugar, 0.04 g sodium ascorbate, 0.004 g sodium nitrite, 0.1 g TSPP, 0.125 g STPP, 0.075 g HMP, and 0.003 g monascus red pigment. The product made under these optimum conditions showed the sensory scores of 8.15 points, hardness of 3381.1g and chewiness of 3373.94g.
