ABSTRACT: Enhanced quality characteristics of ready-to eat (RTE) hamburger beef patties are crucial to increase its acceptability by NASA astronauts as well as consumers on earth. Unlike 80% lean meat, 90% lean beef generally has a “dry” texture due to its relatively low fat content. The fat substitute and plum extract can maintain desirable texture and mouth feel that consumers expect in a juicy hamburger, because these may naturally bind moisture.
The objective of this study was to determine the effect of adding fat substitute or plum extract on quality characteristics of frozen, freeze-dried, irradiated, or freeze-dried and irradiated cooked beef patties. Non-irradiated and irradiated controls (none added), 10% fat substitute-added and 2% plum extract-added treatments were prepared and irradiated at 0 or 44 kGy using a Linear Accelerator. Lipid oxidation, volatile profiles, color, texture, proximate analysis, and sensory characteristics of cooked hamburger beef patties were determined after 0 and 30 days of storage at -20 °C (for frozen samples) or room temperature (for freeze-dried and irradiated samples). Cooked beef patties added with fat substitute or plum extract had higher moisture content and carbohydrate but lower lipid content than that of control treatment. Addition of plum extract improved the stability (TBARS values) of cooked beef patties during 30-day storage, but the effects of processing treatments were stronger than that of lipid content. The volatile profiles of all cooked beef patties with different additive treatments were similar at day 0, but changed dramatically after 30 days of storage depending upon processing treatments. Addition of 10% fat substitute did not influence the sensory characteristics of RTE hamburger beef patties, but juiciness was increased by plum extract. Processing treatments, however, were more important on the quality of cooked hamburger patties than additive treatments.
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The objective of this study was to determine the effect of adding fat substitute or plum extract on quality characteristics of frozen, freeze-dried, irradiated, or freeze-dried and irradiated cooked beef patties. Non-irradiated and irradiated controls (none added), 10% fat substitute-added and 2% plum extract-added treatments were prepared and irradiated at 0 or 44 kGy using a Linear Accelerator. Lipid oxidation, volatile profiles, color, texture, proximate analysis, and sensory characteristics of cooked hamburger beef patties were determined after 0 and 30 days of storage at -20 °C (for frozen samples) or room temperature (for freeze-dried and irradiated samples). Cooked beef patties added with fat substitute or plum extract had higher moisture content and carbohydrate but lower lipid content than that of control treatment. Addition of plum extract improved the stability (TBARS values) of cooked beef patties during 30-day storage, but the effects of processing treatments were stronger than that of lipid content. The volatile profiles of all cooked beef patties with different additive treatments were similar at day 0, but changed dramatically after 30 days of storage depending upon processing treatments. Addition of 10% fat substitute did not influence the sensory characteristics of RTE hamburger beef patties, but juiciness was increased by plum extract. Processing treatments, however, were more important on the quality of cooked hamburger patties than additive treatments.
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