Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour

被引：48

作者：

Yi, Hae Chang ^{[2
]}

Cho, Hyunnho ^{[2
]}

Hong, Jae Joon ^{[3
]}

Ryu, Rae Kyeong ^{[3
]}

Hwang, Keum Taek ^{[1
,2
]}

Regenstein, Joe M. ^{[4
]}

机构：

[1] Seoul Natl Univ, Coll Human Ecol, Dept Food & Nutr, Seoul 151742, South Korea

[2] Seoul Natl Univ, Res Inst Human Ecol, Seoul 151742, South Korea

[3] Meatone Co, Hanam 456250, South Korea

[4] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

来源：

MEAT SCIENCE | 2012年 / 92卷 / 04期

关键词：

Glutinous rice flour; Soy protein isolate; Corn starch; Polyphosphate; Beef patty; TAPIOCA STARCH; WHEY-PROTEIN; FAT; PHOSPHATE; WATER; QUALITY; BINDING; SALT;

D O I：

10.1016/j.meatsci.2012.05.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties. GRF had a lower cook loss among the treatment groups due to an increase in fat and moisture retentions (p<0.05). GRF lowered texture profile values for hardness, gumminess, springiness, and chewiness (p<0.05) of the patties. which are generally beneficial for this product. The beef patties with GRF were juicier and more tender than the control and other treatments (p<0.05). Hedonic scores for juiciness, tenderness and overall acceptability were the highest for the beef patties with 1 and 3% GRFs, suggesting that GRF may be an effective functional ingredient to improve the textural quality of seasoned beef patties. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：464 / 468

页数：5

共 29 条

[1] PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT FRESH PORK SAUSAGE PROCESSED WITH VARIOUS LEVELS OF ADDED WATER [J].

AHMED, PO ;

MILLER, MF ;

LYON, CE ;

VAUGHTERS, HM ;

REAGAN, JO .

JOURNAL OF FOOD SCIENCE, 1990, 55 (03) :625-628

[2]

AOAC, 1995, ASS OFF METH AN METH

[3]

BEAN MM, 1984, CEREAL CHEM, V61, P475

[4]

Berry B. W., 1993, Journal of Muscle Foods, V4, P305, DOI 10.1111/j.1745-4573.1993.tb00511.x

[5] Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties [J].

Berry, BW .

JOURNAL OF FOOD SCIENCE, 1997, 62 (06) :1245-1249

[6] EFFECTS OF FAT LEVEL AND COOKING METHOD ON SENSORY AND TEXTURAL PROPERTIES OF GROUND-BEEF PATTIES [J].

BERRY, BW ;

LEDDY, KF .

JOURNAL OF FOOD SCIENCE, 1984, 49 (03) :870-875

[7]

Bourne M. C., 1982, FOOD TEXTURES VISCOS

[8]

Claus J. R., 1989, Journal of Muscle Foods, V1, P1, DOI 10.1111/j.1745-4573.1990.tb00349.x

[9] The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers [J].

Desmond, EM ;

Troy, DJ ;

Buckley, DJ .

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1998, 31 (7-8) :653-657

[10]

Dexter D. R., 1993, Journal of Muscle Foods, V4, P207, DOI 10.1111/j.1745-4573.1993.tb00503.x

← 1 2 3 →