ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Three experiments were conducted in which ground beef patties were prepared to contain 20 or 30% fat and O-50% of rehydrated textured soy protein (TSP). Among patties with 20% fat, those with 20, 25 or 30% of a reference soy protein (TSP I) were desirable in appearance on the first day of retail display; among patties with 30% fat only those with 20% soy protein (TSP I) were desirable in appearance on day-l of retail display. Comparison of 7 brands of textured soy protein (TSP Ill through TSP IX) revealed differences among blended beef patties in cooking loss, appearance and palatability traits. Not all soy products that were available for these tests were of equal efficacy for use in blended ground beef patties. Selection of an appropriate soy protein can overcome deficiencies in appearance, can materially reduce cooking shrinkage and can be used without significantly detracting from the palatability of cooked beef patties. The choice of a specific soy protein for use in blended-beef patties should be predicated upon organoleptic evaluation of the products under consideration and knowledge of intended form of sale (cooked vs raw). If the product is to be sold in cooked form, the fat percentage should exceed 20% to optimize flavor desirability and overall palatability. If the product is to be sold at retail in the raw form, the combined proportion of fat plus textured soy protein should not exceed 50% of the final batch composition.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb14405.x
