Preservatives employement on ground beef meat with textured vegetable protein

Abstract

Shelf-life of ground beef meat with textured soy (PTS), using preservatives and conserved to refrigeration temperature smaller than 5 ºC was determinated. Current formulation of ground beef meat extended with PTS was elaborated and it was mixed during 5 to 10 min with the following preservatives: 450 mg/kg of SO₂ added as sodium metabisulfito (var 2), 1 g/kg of potassium sorbate (var 3), 2% of sodium lactate-0,3% of sodium acetate (var 4), 45 g/kg of the preservative using by Meat Industry in this product conservation (var 5). A control was made without preservative added (var 1). The masses were stuffed in waterproof gut of 80 mm plane wide. Physicochemical (moisture, fat, ash and pH) and sensory properties were determined initially, and pH and sensory properties were tested every week. Overall sensory scores and scores for appearance, aroma, texture and flavour were evaluated by a trained 8-10 member panel and results analysed on the basis of acceptance or rejection, with greater than 5% rejection taken as indicating the shelf life. Ground beef meat without preservatives added shelf-life was of seven days and when potassium sorbate or sodium lactate/ sodium acetate mixture were adding, the shelf life increased up to 9 days. Shelf-life of ground beef meat with sodium metabisulfite was of 44 days and when the industry preservative was used it was of 70 days.