Characteristics of Low‐fat Beef Patties Formulated with Carbohydrate‐Lipid Composites

Abstract

Chemical, physical, and sensory characteristics of low-fat beef patties containing carbohydrate-lipid composites (CLCs) were compared with those of all-beef patties. The CLC gels contained high-amylose cornstarch, maltodextrins, and canola oil. CLC patties had higher moisture, cooking yield, and fat retention than 20%-fat control patties. CLCs improved tenderness and juiciness and decreased cohesiveness of low-fat beef patties compared with 10%-fat control patties. Despite differences in CLC gel firmness, patties made with CLC gels containing corn, potato, and tapioca maltodextrins had similar physical and sensory properties. These results suggest that CLC gels perform well as a partial fat replacer in beef patties while providing flexibility in gel firmness selection.

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties

“…Although the current study demonstrated few differences during blind testing of ground beef patties varying in fat level, previous authors have reported differences in multiple palatability traits. Higher- fat ground beef has been observed to have greater tenderness compared with lower-fat formulations (Cross et al, 1980;Berry and Leddy, 1984;Kregel et al, 1986;Garzon et al, 2003). Also, similar to the current study, ground beef with higher fat has been well documented as having higher juiciness ratings than low-fat ground beef (Cross et al, 1980;Huffman and Egbert, 1990;Miller et al, 1993;Blackmon et al, 2015).…”

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

“…Okara improved tenderness but decreased (p < 0.05) springiness and cohesiveness of beef burger compared with those of the control samples (without okara). Similarly, Garzon et al (2003) found a decrease in cohesiveness when replacing fat with carbohydrate-lipid composites in beef patties. These observations differ from the findings of Khalil (2000), who reported that beef patties formulated with modified corn starch were more cohesive and springy than those formulated with water alone.…”

Recent Processing Methods for Preparing Starch‐based Bioproducts

“…Research on the chemical and physical properties of jet-cooked starch-oil composites supported the development of many applications for the technology, including fat replacers in ground beef patties (Warner et al ., 2001 ;Garzon et al ., 2003c ), cookies (Garzon et al ., 2003b ), soft-serve ice cream (Byars, 2002 ), and yogurt (Singh and Kim, 2009 ;Singh and Byars, 2009 ). Non-food applications demonstrating the efficacy of oil delivery in aqueous starch-based media included biodegradable polyurethane foams (Cunningham et al ., 1997 ), lubricants for water-based oil drilling muds (Fanta et al ., 2002a ;Sifferman et al ., 2003 ) and lubricants for metal working (Biresaw, 2004 ;Biresaw and Erhan, 2002 ;Biresaw et al ., 2007 ;Kenar et al ., 2009 ).…”