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EFFECT of WHEAT GERM PROTEIN FLOUR ON the QUALITY CHARACTERISTICS of BEEF PATTIES COOKED ON A GRIDDLE 1
Author(s) -
ROCHAGARZA ANA ELIA,
ZAYAS JOSEPH F.
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00300.x
Subject(s) - food science , chemistry , lightness , tenderness , flavor , aroma , germ , mathematics , mathematical analysis , physics , optics
Patties with ground beef alone or extended with wheat germ protein flour (WGPF) at levels of 2.0, 3.5, and 5.0% were fabricated. WGPF was added as a slurry. Beef patties were cooked on a griddle to a temperature of 69±1C. With the addition of WGPF, water holding capacity decreased and pH increased. No difference was found in a w. Yield increased and cooking losses decreased as extension level increased. Beef patties with WGPF added shrank less than allbeef patties. Protein and fat contents decreased, but moisture increased with the addition of WGPF. Extension with WGPF did not cause significant changes in amino acid content. Wheat‐like aroma and flavor as well as juiciness and tenderness increased as extension level increased. No difference in lightness was found; however, redness decreased and yellowness increased with increasing WGPF. WGPF showed a potential use as a meat extender.