Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi

Restructured beef steaks containing beef heart surimi were prepared. Change s in flavour, texture, thiobarbituric acid-reactive substances (TBARS), and compression force of the restructured steaks were evaluated after frozen s torage (-29 degrees C) for 1, 30, and 90 days. Incorporation of propyl gall ate-washed beef heart surimi improved the steak flavour score by 7%, textur e score by 30%, and cooking yield by 4%, compared to non-surimi control ste aks. Addition of water-washed surimi (without propyl gallate) also improved physical properties of restructured steaks, but it induced off-flavour and rancidity development.