Modification of Fibrimex(TM) and application to a restructured pork product

Strategies were developed to reduce the cost of using Fibrimex™ without changing characteristics of restructured pork following the manufacturer's recommended protocol.; Texture and bind of polymerized Fibrimex™ fibrinogen gels modified with 0.5% tetrasodium pyrophosphate (TSPP) or sodium tripolyphosphate (STP) formed a softer gel. When combined with 1% modified potato starch (MPS) and 0.5% STP a less dense yet firm gel was formed. Pork restructured with 5 and 10% TSPP or MPS modified fibrinogen had raw bind strength similar to 5 or 10% Fibrimex™ controls.; Restructuring protocols developed for 5% Fibrimex™ restructured pork were compared to pork restructured with 10% Fibrimex™. Three levels of preblend pork (PB) combined with 0.3% STP were evaluated for cook yield texture and bind. The 5% PB restructured pork had improved cut and cook yields compared to controls, and had similar hardness. In a separate study, 2% MPS (MPS) combined with 0.3% STP (MPS-STP) or with 5% PB (PB-MPS) added to pork then restructured with 5% Fibrimex™ were evaluated. PB-MPS and STP-MPS restructured pork had higher cook yield and less dimensional changes during cooking although texture was significantly (p ≤ 0.05) softer than 5% control.; In the final study, pork was restructured with Activa™ TG-RM (mTG), 5% Fibrimex™ combined with 0.3% STP (STP), or 5% Fibrimex™ with 2% MPS and 5% PB (PB-MPS). STP was similar (p > 0.05) to 10% Fibrimex™ for hardness and raw bind strength. Fibrimex™ treatments were similar to each other but different from mTG for all color parameters except for L* and a* values of cooked steaks. mTG had the strongest raw and cooked bind. However, cooked mTG and STP were similar (p > 0.05) in hardness.; Consumers (160) evaluated flavor, texture and overall acceptability of restructured pork steaks. Consumers rated restructured pork the same for texture (p > 0.05) but rated mTG higher for flavor and overall acceptability (p ≤ 0.05). Fibrimex™ treatments were similar for all attributes. Pork restructured with 0.3% STP and 5% Fibrimex™ resulted in a product similar in texture to 10% Fibrimex™ and mTG. Furthermore, this formulation has an economic advantage over 10% Fibrimex™ or Activa™ TG-RM.