Author
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Berry, Bradford |
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Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 6/12/1997 Publication Date: N/A Citation: N/A Interpretive Summary: Consumers have strong interest in low-fat meat products for diet/health reasons, but still expect the products to have acceptable eating quality. The use of starches, gums and gels as replacers of fat have been evaluated in low-fat products such as beef patties, but the results have not been fully acceptable. Because these fat replacers possess unique properties in food applications, it is possible that synergistic effects may result if several are used in combination. This study investigated the joint use of sodium alginate and modified tapioca starch in low-fat beef patties, which were cooked by either broiling or grilling to either 155 deg F or 165 deg F final internal temperature. The combined use of the alginate and tapioca starch with either 7 or 14 percent added water produced considerable improvements in cooking yield, tenderness and juiciness over both low (8 percent) and high (20 percent) fat beef patties. When the alginate plus starch patties were compared with commercially processed low-fat beef patties made with a variety of fat replacers, the alginate-tapioca patties received the highest ratings for eating quality. Additionally, the two cooking methods and two endpoint temperatures did not affect the abilities of the alginate and tapioca starch to improve cooking and sensory properties of patties. As might be expected, cooking patties (regardless of formulation) to 165 rather than 155 deg F slightly reduced tenderness and juiciness. In order to provide the eating quality consumers expect in low- fat ground beef, processors would be wise to consider combinations of various fat replacers. Technical Abstract: Sodium alginate (A) in combination with modified tapioca starch (T) was evaluated in low-fat beef patties cooked by broiling or grilling to either 68.3 or 73.9 deg C. Added water was used with AT formulations at either 7 percent (AT7) or 14 percent (AT14) levels. In comparisons with all-beef patties (8 and 20 percent fat), AT provided improvements in tenderness, juiciness and cooking yields without increasing fat retention or affecting beef flavor. In sensory tests against 14 commercially processed low-fat beef patties, AT7 and 14 patties received the highest sensory ratings. Combined use of A and T offer processors opportunities for improving acceptability of low-fat patties over that obtained from using single fat replacers. |
