10-1 |
Characteristics of low-fat beef patties formulated with carbohydrate lipid composites |
G. A. GARZÓN1, F. K. McKeith2, F. C. Felker1, D. E. Palmquist3, and M. S. Brewer4. (1) Cereal Products & Food Science Research Unit, USDA-ARS-National Center for Agricultural Utilization Research, 1815 N. University St., Peoria, IL 61604-3902, (2) Dept. of Animal Sciences, Univ. of Illinois, Urbana-Champaign, 205 Meat Science Lab., MC 0-10, 1503 South Maryland Dr., Urbana, IL 61801, (3) Office of the Director, USDA-ARS-National Center for Agricultural Utilization Research, 1815 N. University St., Rm. 3006, Peoria, IL 61604-3999, (4) Dept. of Food Science & Human Nutrition, Univ. of Illinois, Urbana-Champaign, 905 S. Goodwin Ave., 399 Bevier Hall, Urbana, IL 61801 Fat replacers in meats are ingredients that contribute a minimum of calories to formulated meats and do not dramatically alter organoleptic and processing properties. Carbohydrate-lipid composites (CLC) have been reported as a new type of fat replacer. Previous research on the sensory characteristics of beef patties shows that dry CLC is an alternative for fat replacement. However, the effects of CLC gel formulations on the physicochemical properties of ground beef have not been evaluated. This study aims to evaluate the effects of replacing fat with three CLC gel formulations on the attributes of ground beef patties. Formulations included high amylose starch, canola oil, and maltodextrins from tapioca, potato, or corn. Maltodextrins were found to be necessary to reduce gel firmness. Meat patties were prepared to obtain 10% and 20% fat content control mixes. Treatment samples were prepared by mixing 10% fat ground beef with the corresponding amount of CLC to substitute for 10% of the fat in the patty. The effects of fat replacement on moisture and fat contents of the meat patties, cooking yield and cooking time, textural analysis, color, and sensory properties were evaluated. In general, formulation with CLC increased moisture content, cooking yields and fat retention as compared to 20% fat control. Cohesiveness of the low-fat patties decreased with incorporation of CLC. Beef flavor intensity of CLC patties did not differ from 10% and 20% fat all-beef patties. Use of CLC improved tenderness and juiciness in low-fat beef patties as compared to 10% fat control. This study demonstrated that inclusion of CLC offers an alternative to improve tenderness and juiciness of low-fat beef patties. Cooking yields can be improved as compared to all-beef 20% patties without changing beef flavor intensity; besides, differences in the type of maltodextrin do not affect the properties of the beef patties.
Session 10, Carbohydrate: General
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