Premium
Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties
Author(s) -
LIU M.N.,
HUFFMAN D.L,
EGBERT W.R.,
McCASKEY T.A.,
LIU C.W.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb14603.x
Subject(s) - food science , soy protein , flavor , chemistry , lipid oxidation , soybean oil , emulsion , antioxidant , biochemistry
Effects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (>90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (SE). Nine treatments, including two all beef controls (20 and 10% fat), were formulated to contain combinations of SE, HSO and FTISP. Sensory panelists found LGBP with 25% FTISP (10% fat from beef) to have as intense beef flavor (P>0.05) as all beef controls. Lipid oxidation and pigment discoloration rates were slowed by fat adjustment to 10% with SO and/or HSO. Soy had no effect (P>0.05) on microbial stability.