A study on increasing the water holding capacity of retorted beef for texture softening by pre-treatment

Jun Bong Choi, Myong Soo Chung, Won Il Cho

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

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 100°C for 5-40 min. Additionally, strength of mechanical toughness in the fore rump and rib after phosphate curing at 115°C for 30 min and blanching at 100°C 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 10°C, 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.

Original languageEnglish
Pages (from-to)565-568
Number of pages4
JournalKorean Journal of Food Science and Technology
Volume48
Issue number6
DOIs
StatePublished - Dec 2016

Keywords

  • Blanching
  • Complex phosphate
  • Retorted beef
  • Toughness
  • Water holding capacity (WHC)

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