Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

被引：170
作者：
Pinero, M. P. [1 ]
Parra, K. [1 ]
Huerta-Leidenz, N. [2 ]
de Moreno, L. Arenas [2 ]
Ferrer, M. [1 ]
Araujo, S. [1 ]
Barboza, Y. [1 ]
机构：
[1] Univ Zulia, Fac Med, LIDN, Aptdo 15165, Estado Zulia, Venezuela
[2] Univ Zulia, Fac Med, Inst Invest Agron, Aptdo 15165, Estado Zulia, Venezuela
来源：
MEAT SCIENCE | 2008年 / 80卷 / 03期
关键词：
oat's soluble fibre; beta-glucan; low-fat beef patties; cholesterol; chemical composition; sensory evaluation;
D O I：
10.1016/j.meatsci.2008.03.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study evaluated the effect of adding oat fibre source of beta-glucan (13.45%) on physical, chemical, ;microbiological and sensory traits of low-fat (<10%) beef patties as compared to 20% fat control patties. Significant (p < 0.05) improvements in cooking yield (74.19%), and retentions of fat (79.74%) and moisture (48.41%) of low-fat patties were attributed to the water binding ability of beta-glucan. Because of larger water retentions moisture contents of raw and cooked low-fat patties were higher (p < 0.05) than those of the control patties. Cholesterol content was similar across formulations. Low-fat and control beef patties remained stable in microbiological quality during 60 days frozen storage. Low-fat patties were found to be of lower degree of likeness in the taste but juicer than control (p < 0.05). Besides appearance, tenderness and colour were not affected by the addition of oat's soluble fibre. Oat fibre can be used successfully as a fat substitute in low-fat beef patties. (C) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码：675 / 680
页数：6
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