SODIUM-HYDROXIDE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON BIND STRENGTHAND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF ROLLS

Restructured beef rolls formulated with 1% NaCl (controls) or with 1% NaCl plus 0.07% NaOH or 0.375% sodium tripolyphosphate (STPP) had diff erent (p < 0.05) relative bind strength and cooked yield, as follows: STPP > NaOH > controls. Percent cooked yield was inversely affected (p < 0.05) by added water level (5 > 10 > 20%). Bind values were lower ( p < 0.05) in rolls with 20% added water. NaOH and STPP rolls had highe r pH (p < 0.05) than controls (6.28, 6.22, and 6.07, respectively). Pa nel cohesiveness, juiciness, and acceptability scores were also genera lly higher (p < 0.05) for NaOH and STPP lolls, compared to controls. T here was a high correlation (0.93) between panel cohesiveness scores a nd instrumental bind values. At 20% added water, STPP rolls were prefe rred, but at 10% added water, STPP and NaOH rolls were similar in over all acceptability. Thus, if added water level is not too high, NaOH al one or perhaps with other binding agents may be an alternative to phos phates in cooked beef rolls. Copyright (C) 1996 Elsevier Science Ltd.