46G-19 |
Optimizing acceptability of low-fat ground beef patties using non-meat adjuncts |
P. B. Siqueira, A. L. D. S. C. LEMOS, K. M. V. A. B. Cipolli, and M. M. Harada. Centro de Tecnologia de Carnes, Instituto de Tecnologia de Alimentos, Av. Brasil, 2880, Campinas - SP, 13073-001, Brazil Brazilian beef patties consumption has been showing an increase in the last ten years. Developing an extra lean ground beef product, while assuring the palatability and market competitiveness, remains a challenge for the meat industry. The objectives of this study were to evaluate the acceptability of low-fat beef patties (<3%) formulations which were already optimized for cooking loss, shrinkage and Warner Blatzler shear texture. Twenty seven ground beef patties formulations (F1 to F27) were prepared according to a four factor central composite rotatable design comprising 27 points: 16 factorial, 8 axial and 3 central points. Formulations were prepared using the following functional ingredients: texturized soy protein – TSP (0 to 6%), carrageenan – C (0 to 0,3%), whey protein concentrate – WPC (0 to 4%) and soy isolate protein – SIP (0 to 2%). A control sample (13% fat) was formulated to be adopted as a reference for the identification of WBS region similar to that of the control and also for acceptability evaluation. The physical characteristics optimization showed that SIP and WPC increased yields since they lowered shrinkage and cooking losses, although WBS optimization required the addition of carrageenan along with WPC. Therefore, two formulations (F16 and F20) were selected for overall acceptability, flavor, texture (9-point hedonic scale) and purchase intent (5-point scale) along with the control. F16 contained TSP (4,5%), SIP (1,5%), WPC (3%) and C (0,225%), and F20 contained TSP (3%), SIP (2%), WPC (2%) and C (0,15%). Thirty consumers tasted 3 samples, including the control. F16 and F20 showed to be slightly preferred than the control, although no significant differences (p<0,05) were detected among the samples in any of the attributes evaluated. This study indicates that there are several alternatives for fat substitution in order to optimize physical characteristics, since the low-fat samples showed the same acceptability as the control.
Session 46G, Muscle Foods I
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