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Textural and Physicochemical Properties of Low‐Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate
Author(s) -
LIN KUOWEI,
KEETON JIMMY T.
Publication year - 1998
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.1365-2621.1998.tb15787.x
Subject(s) - carrageenan , food science , sodium alginate , ingredient , chemistry , water holding capacity , sodium , organic chemistry
Textural and physicochemical characteristics of selected hydrocolloids incorporated into low‐fat, precooked, beef patties were investigated. Patties with an alginate/carrageenan combination had higher yields and percent moisture but lower shear force values than those of alginate or carrageenan treatments within the same fat level. Alginate appeared to improve texture slightly more than carrageenan, but carrageenan tended to release more free water after cooking and reheating. Patties with 10% fat were generally lower in shear value, cooking yield and percentage free water released as compared to their 5% fat counterparts with the same added ingredient. Low‐fat, precooked, ground beef patties containing alginate/carrageenan combinations were comparable to regular beef patties (20% fat control) regarding yields and textural properties.