Study of factors affecting oxidative stability of precooked chunked and formed beef roasts /
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| Other Authors: | , , |
| Format: | Thesis Book |
| Language: | English |
| Published: |
1986.
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| Subjects: | |
| Online Access: | Link to ProQuest copy Link to OAKTrust copy ProQuest, Abstract |
| Abstract: | A nationwide survey, including 150 university and college food service managers, was conducted to determine the impact of warmed-over flavor (WOF) on food acceptance in establishments serving food to the public. Additionally, a consumer study, including 100 staff and faculty members at Texas A&M University, was initiated to gather the information from the consumers' point of view. The results indicate that the food service industry seems to believe that very little, if any, WOF exists. However, the consumer survey appears to substantiate the claim that a prominent WOF exists. The effects of defatted glandless cottonseed flour (GCF) level (0%, 1%, 2% and 3%) and refrigerated storage time (0, 2, 4, 8 and 16 days) on WOF development and sensory attributes of chunked and formed beef roasts were determined over three replications. Data from the study suggest that GCF is an effective antioxidant for the precooked roasts. The addition of GCF at the higher level (3%) had adverse effects on textural characteristics and flavor of beef rolls. TBA values and total carbonyl compounds were highly correlated with taste panel response to rancidity. Based on the sensory ratings and oxidative stability, 1.5% GCF is recommended for the manufacturing of the restructured beef roasts. The effects of chilling method (ice bath, blast freezer and hydrochiller) and refrigerated storage time (0, 12, 24, 48, 72 and 144 hr) on rancidity development were also studied. Hydrochilling with propylene glycol had the highest heat transfer coefficient among three chilling methods investigated. Both ice bath and blast freezer chilled beef rolls had lower WOF scores and TBA numbers than those of hydrochiller treated samples. The reason behind the rancidity development in hydrochilling needs to be addressed in future research. |
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| Item Description: | "Major subject: Food Science and Technology." Typescript (photocopy). Vita. |
| Physical Description: | xi, 95 leaves : illustrations ; 29 cm |
| Bibliography: | Includes bibliographical references (leaves 73-85). |