Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles

Abstract

Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC). +. 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC). +. 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP). +. 1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP. +. NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC. +. NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP. +. NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC. +. NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP. +. NaCl or WPC/MWPC. +. NaCl depicted compacted and uniform microstructures. Muscles with STPP. +. NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP. +. NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP. +. NaCl had a better performance than WPC/MWPC. +. NaCl. However, the addition of WPC/MWPC. +. NaCl improved total yield in comparison to NaCl added or control ones.