Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics

Response surface methodology (RSM) was used to assess the effect of walnut content (W), microbial transglutaminase/sodium caseinate (MTG/C) content and storage time (ST) at 3 degrees C on water- and fat-binding properties, texture profile analysis and dynamic rheological characteristics of salt-free beef batters. Walnut addition favoured the binding properties and elastic modulus (G') of raw meat batters (20 degrees C); however, increasing amounts of walnut caused G' to decrease at 70 degrees C. MTG/C had no effect on binding properties, but it did cause increases in the hardness of cooked meat batters and in the rheological properties of both raw and cooked samples. The products formulated with MTG/C and stored for up to 11 days at 3 degrees C presented good gel-forming ability; however, binding properties were poor, so that other ingredients like walnut were needed to improve the binding properties of the products.