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Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low‐fat Comminuted Beef
Author(s) -
Katsanidis E.,
Meyer D.C.,
Epley R.J.,
Addis P.B.,
Ruan R.
Publication year - 2001
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.1365-2621.2001.tb04634.x
Subject(s) - chemistry , food science , cellulose , yield (engineering) , solubilization , ingredient , water holding capacity , organic chemistry , biochemistry , materials science , metallurgy
The optimal level of use of NP‐5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so that water holding capacity (WHC), cooking yield and resistance to rancidity would be maximized. NP‐5 was a very effective antioxidant and water binding ingredient at 1.5%. Addition of SC resulted in a more moist product and improved the cooking yield compared to the control. Addition of NP‐5 and SC resulted in extended overall storage stability.