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Eating quality of low‐fat beef burgers containing fat‐replacing functional blends
Author(s) -
Troy Declan J,
Desmond Eoin M,
Buckley D J
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990315)79:4<507::aid-jsfa209>3.0.co;2-6
Subject(s) - food science , locust bean gum , carrageenan , starch , chemistry , flavour , fat substitute , xanthan gum , materials science , rheology , composite material
Tapioca starch, carrageenan, oat fibre, pectin, whey protein and acommercial mixture of carrageenan and locust bean gum were assessedfor their ability to mimic fat characteristics in cookedlow‐fat (10%) beef burgers. Thirteendifferent blends of the ingredients were formulated in order toexamine their effects on quality parameters of low‐fat beefburgers. The beef burgers were tested for cook yield,water‐holding capacity (WHC), retention of shape,sensory and mechanical texture analysis. Most blends significantly( P <0.05) increased both cook yield and WHC, inparticular blends containing tapioca starch, oat fibre, whey proteinand the carrageenan/locust bean gum mixture. These blendssubstantially reduced both Warner–Bratzler and Kramer shearvalues. Sensory analysis showed that beef burgers containing tapiocastarch, oat fibre and whey protein were acceptable in terms offlavour and texture. The low‐fat control was found to be thetoughest and driest of the beef burgers examined. This study showsthat blends of these ingredients can be used to offset the poorquality associated with low‐fat beef burgers. © 1999 Society of Chemical Industry