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Title: EFFECTS OF INNER PEA FIBER ON FAT RETENTION AND COOKING YIELD IN HIGH FAT GROUND BEEF

Author
item ANDERSON, ELLEN - UNIV MD
item Berry, Bradford

Submitted to: Food Research International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/20/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary: For some time consumers have been advised to reduce fat intake. However, higher fat diets may enhance physical performance and endurance. High fat (40-50 percent) meat products are available, but maintaining this level of fat in the product during processing and storage can be challenging to the processor. From our earlier studies we learned that the inner membrane (high fiber) layer of yellow peas proved to be an effective ingredient in retaining fat in meat systems during heating. In the present study, inner pea fiber was evaluated with high fat levels in ground beef as to its influence on cooking yield and fat retention under rapid (microwave) high temperature heating. Inner pea fiber levels as low as 10 percent of the formulation were capable of generating cooking yields and fat retention during heating >88 percent. We theorize that inner pea fiber may absorb some fat during heating, but also may interact with meat protein forming a matrix which prevents fat from migrating out of the product during heating Inner pea fiber offers food processors an ingredient capable of maintaining high levels of fat during heating in products required to have high fat content for acceptability and to serve as a source of energy.

Technical Abstract: High fat ground beef (40-50 percent fat) containing different amounts of inner pea fiber (0, 10, 12, 14, 16 percent wt./wt.) was cooked to internal temperatures of approximately 90 deg C using low power microwave energy. Raw and cooked samples were weighed and analyzed for moisture, fat, and protein content. Fat retention and cooking yield were calculated. Fat retention in high fat ground beef significantly increased from 33 percent to values ranging between 85-98 percent when pea fiber was added. Likewise, cooking yield was substantially greater in ground beef containing pea fiber (87-94 percent yield) compared to the all-beef controls (52 percent yield). Inner pea fiber may have potential as a useful ingredient in the development of food products required to retain maximum amounts of fat during high temperature heating.