Soy protein and oil effects on chemical, physical and microbial stability of lean ground beef patties

Effects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (S...

Full description

Saved in:
Bibliographic Details
Published inJournal of food science Vol. 56; no. 4
Main Authors Lui, M.N. (North Carolina State University, Raleigh, NC), Huffman, D.L, Egbert, W.R, McCaskey, T.A, Liu, C.W
Format Journal Article
LanguageEnglish
Published 01.07.1991
Subjects
ACEITE DE SOJA
ACEITES
ALIMENTOS
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
AROMA
CARNE DE RES
COLOR
COULEUR
DECOLORACION
DECOLORATION
FLAVEUR
HIDROGENACION
HUILE
HUILE DE SOJA
HYDROGENATION
MICROBIOLOGIA
MICROBIOLOGIE
OXIDACION
OXYDATION
PRODUIT ALIMENTAIRE
PROTEINAS VEGETALES
PROTEINE VEGETALE
SOJA
VIANDE BOVINE
Online AccessGet more information

Cover

More Information
Summary:Effects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (SE). Nine treatments, including two all beef controls (20 and 10% fat), were formulated to contain combinations of SE, HSO and FTISP. Sensory panelists found LGBP with 25% FTISP (10% fat from beef) to have as intense beef flavor (P0.05) as all beef controls. Lipid oxidation and pigment discoloration rates were slowed by fat adjustment to 10% with SO and/or HSO. Soy had no effect (P0.05) on microbial stability
Bibliography:Q04
9156881
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb14603.x