Effect of Edible Gums on Processing Characteristics of Restructured Beef

The restructured beef was prepared by adding transglutaminase(TG) and Sodium casetnate(SC) as cold-binding agent at a ratio of 1:4 (TG: SC) and the added quantity was 1.2% of the grossary weight. In additon, carrageenan, flaxseed gel, guar gum, gellan gum and konja eglueomannan, were added at a ratio of 0.3%, repectively. Their effect on the restructured beef were studied by measuring binding strength, color (L*, a*, and b*-values), thawing loss, cooking loss, surface shrinkage, cutting force, texture with edible gums. It was found that the flaxseed gel and xanthan significantly reduced the binding strength (P 0.05), and carrageenan could improve a*-values while GDL decreased a*-values also. Gellan gum, flaxseed gel and xanthan could reduce the thawing loss, cooking loss while the latter ones could increase tenderness of restructured beef mostly.