COMPARATIVE STUDIES OF NONMEAT ADJUNCTS USED IN THE MANUFACTURE OF LOW‐FAT BEEF BURGERS

Seventeen commercially available functional ingredients were assessed in low-fat beef burger formulations. There were differences (P<0.05) in cook yields between the different low-fat meats. The burger containing alginate/calcium lactate had the highest cook yield at 71.30% with good textural qualities, but scored low in overall flavor. Most adjuncts tested increased the WHC by comparison with the full-fat (23% fat) control, which had the lowest WHC (26.15%). Sensory analysis showed that there was a trend for higher fat beef burgers to have increased tenderness, however, no significant differences were found between the low- and full-fat controls. Beef burgers containing pectin, micro-crystalline cellulose, oat fiber and carrageenan scored high in flavor and overall quality. In contrast the burger formulated with blood protein had poor overall quality and flavor attributes. Burgers containing tapioca starch, modified food starch derived from waxy maize, and oat fiber significantly reduced Instron shear values.

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