Cassava as a non-conventional filler in comminuted meat products

Sensory attributes and texture profile of beef burgers with gari

“…Consequently, higher moisture was retained in the beef burgers containing hydrated gari due to improved water holding capacity during cooking, and thus the observed higher yields, since the control treatment without gari resulted in significantly (p b 0.5) lower yields, compared to all the other treatments. These findings are in agreement with those of Annor-Frempong et al (1996) and Dzudie et al (2002). Annor-Frempong et al (1996) reported that the carbohydrate in cassava aided moisture retention when cassava flour was used in pork sausages leading to higher cooking yields.…”

“…These findings are in agreement with those of Annor-Frempong et al (1996) and Dzudie et al (2002). Annor-Frempong et al (1996) reported that the carbohydrate in cassava aided moisture retention when cassava flour was used in pork sausages leading to higher cooking yields.…”

“…Hence, water holding capacity of burgers containing hydrated gari will increase with increasing levels of gari. Annor-Frempong et al (1996) reported that the carbohydrate in cassava aided moisture retention in sausages formulated with cassava flour. Consumers nowadays prefer beef burgers that are less gummy, not hard, less springy and cohesive, and easy to chew because harder, gummier and chewy burgers mean more time wasted in masticating and completing a beef burger meal.…”

“…The list of ingredients investigated as meat extenders and or substitutes includes cereal grains (Beggs, Bowers, & Brown, 1997;Skrede, 1989), dairy sources (Atughonu, Zayas, Herald, & Harbers, 1998), fruits and vegetables (Aleson-Carbonell, Fernandez-Lopez, Sayas-Barbera, & Perez-Alvarez, 2003;Revilla & Quintana, 2005), legumes (Dzudie, Scher, & Hardy, 2002;Hinds, 2001;Lin, Huff, & Hsieh, 2000;Lin & Mei, 2000;Muguerza, Ansorena, & Astiasaran, 2003;Rossi, 1988), roots and tubers (Annor-Frempong, Annang-Prah, & Wiredu, 1996;Kao & Lin, 2006), and single-cell sources (Bruna, Fernandez, Hierro, De La Hoz, & Ordonez, 1999;Bruna et al, 2003;Lin & Lin, 2004). Annor-Frempong et al (1996) used cassava flour as a substitute to fat in comminuted pork sausages and reported that 9% of cassava flour could be used in place of fat without any compromise on organoleptic quality.…”

Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage

“…Desmond and Kenny (1998) reported that addition of up to 15% surimi-type material to frankfurters could reduce cooking losses, and Bochi et al (2008) found that when SC filleting residues were added to fish burgers, cooking loss decreased by 50%. Other studies also reported decreased cooking loss during cooking with increasing starch levels (Carballo et al, 1995;Annor-Frempong et al, 1996;Colmenero et al, 1996;Dexter et al, 1993). These results suggest that starch reduces the cooking loss because of better absorption of water by the starch during formulation and starch gelatinization during heating (Aktas and Genccelep, 2006).…”