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Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties
Author(s) -
BREWER M. SUSAN,
McKEITH FLOYD K.,
BRITT KRISTI
Publication year - 1992
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.1365-2621.1992.tb11259.x
Subject(s) - flavor , food science , chemistry , soy protein , fat substitute , carrageenan , soy flour
Sensory and physical characteristics of beef patties containing 20% fat, 8% fat, or 8% fat plus 20% soy protein isolate (SI), soy flour (SF), soy concentrate (SC), or a mixture (MIX) of carrageenan (0.5%), starch (0.5%), and phosphate (0.2%) were compared after 0, 4, 8, and 12 wks storage at ‐ 18°C. MIX had higher Hunter a* values than other treatments. Cook loss was lowest for MIX and highest for all beef patties. Soy extenders decreased beefy flavor and increased off‐flavor scores. Time in frozen storage increased off‐flavor, rubbery texture, and TBA value, and decreased red color and Hunter b* value of ground beef patties. Quality may be lowered in frozen‐stored high fat, or low‐fat‐soy extended beef patties.