Blackwell Publishing Journal Backfiles 1879-2005
Process Engineering, Biotechnology, Nutrition Technology
Ground beef patties containing 2fat levels (5%, 10%), and 3 fat-substitutes (Lean-Bind (LB), Rice-Complete 3 (RC), Sta-Slim 171 (ST)) were processed using 3 cooking methods (microwave, roasting and pan-frying). Patties containing 20% fat, without fat-substitutes, were processed as a control. Textural properties of cooked patties were evaluated using Kramer shear, puncture, and Texture Profile Analyses. Press-juice, cooking losses and color parameters were also measured. Patties containing ST or LB and 10% fat, cooked by pan-flying, were more tender and juicier than other treatments including control, and had higher product yield than the control. ST provided the lowest cooking losses and the highest press-juice due to strong gelation ability and water holding capacity of ST Fat level did not affect color lightness (L*) or redness (a*) of the patties. However, both fat-substitute and cooking method affected L*, a* and b* (yellowness). Pan frying improved press-juice and reduced cooking losses, thus increased product yield, and provided tender patties compared to microwaved and roasted patties.
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