Characteristics of Low‐fat Ground Beef Containing Texture‐modifying Ingredients

Troutt, E. S.; Hunt, Melvin C.; Johnson, Dallas E.; Claus, J.; Kastner, Curtis L.; Kropf, Donald H.

doi:10.1111/j.1365-2621.1992.tb05415.x

Cited by 308 publications

(215 citation statements)

References 16 publications

Supporting

Mentioning

196

Contrasting

Unclassified

Order By: Relevance

“…In the present study pea hull flour was incorporated in the formulations by replacing lean meat and this could be the main reason for lower protein contents in treatments having PHF. The protein percent of low fat beef patties containing polydextrose and oat flour as texture modifying ingredients was significantly decreased (Troutt et al 1992). Similar result was also observed by Huang et al (2005) in emulsified pork meatballs incorporated with rice bran at the level of 5 % and above.…”

Section: Proximate Composition and Dietary Fibresupporting

confidence: 80%

“…A linear decrement in water binding capacity of low sodium ground meat patties was reported with decreasing levels of sodium chloride (Ruusunen et al 2005). A decrease in moisture percent of low fat ground beef patties (Troutt et al 1992) and low fat dry fermented sausages (Mendoza et al 2001) containing texture modifying ingredients and inulin, respectively has been observed. Other workers also observed similar results in meatballs added with various brans (Yilmaz and Daglioglu 2003;Yilmaz 2004;Huang et al 2005).…”

Section: Proximate Composition and Dietary Fibrementioning

confidence: 79%

See 1 more Smart Citation

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

2013

View full text Add to dashboard Cite

Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P <0.05) emulsion and product pH, emulsion stability, cooking yield, ash content while PHF had additional effect on moisture and protein. Dietary fibre content in the product significantly (P <0.05) increased at each level of PHF. The colour parameters remained similar to control due to salt replacement while added PHF decreased their values. Textural properties were lower (P <0.05) in the treated products. Addition of PHF significantly (P <0.05) decreased cholesterol and glycolipids contents at 8 % and 12 % levels, respectively. Sensory evaluation exhibited that 40 % NaCl can efficiently be replaced and 8 % PHF can be incorporated as a source of fibre in low fat chicken nuggets without significant effect on various attributes.

show abstract

Section: Proximate Composition and Dietary Fibresupporting

confidence: 80%

Section: Proximate Composition and Dietary Fibrementioning

confidence: 79%

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

2013

View full text Add to dashboard Cite

show abstract

“…Colour, texture, juiciness and taste had higher score as a result of SPI incorporation. Soy fi ber incorporation also improved texture, juiciness and mouth feel of the products (Todd et al 1989, Pszcola 1991, Troutt et al 1992, Thebaudin et al 1997, Desmond et al 1998, Mansoor and Khalil 1999. Scores of different attributes decreased during refrigerated storage (0°C).…”

Section: Sensory Characteristicsmentioning

confidence: 94%

Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage

2010

View full text Add to dashboard Cite

Incorporation of soy protein isolate (SPI) at 0, 15, and 25% levels in buffalo meat was investigated for production, quality and shelf life evaluation of emulsion sausage (ES). Quality of ES was evaluated by pH, moisture content, thiobarbituric acid (TBA) number, total plate count (TPC), and Yeast and mold count, sensory, characteristics and instrumental colour and texture measurements. It was found that pH and moisture content were slightly affected, TBA number remained unaffected. TPC of ES fresh sample was found in the range 3.7-4.3 log cfu/g. ES was acceptable to the panelists and incorporation of SPI did not affect the acceptability. SPI incorporation increased Hunter L and b values but decreased a value and instrumental hardness. During storage (0°C), L, a, b values fl uctuated irregularly. It was concluded that incorporation of SPI slightly improved texture, juiciness and colour of emulsion sausage.

show abstract

“…Analysis: Proximate composition (AOAC 1995), pH (Trout et al 1992), water holding capacity (WHC) (Wardlaw et al 1973) and emulsion stability (ES) (Baliga and Madaiah 1970) were determined. Weight of patties before and after cooking was recorded and cooking yield was expressed in percentage.…”

Section: Methodsmentioning

confidence: 99%

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Talukder

Sharma

2010

J Food Sci Technol

View full text Add to dashboard Cite

Dietary fi ber rich chicken meat patties were developed by incorporating wheat and oat bran to chicken meat at 5, 10 and 15% levels. Oat bran contained higher amount of soluble dietary fi ber (SDF) and unsaturated fatty acids (USFA) than wheat bran, whereas total dietary fi ber (TDF), insoluble dietary fi ber (IDF) and saturated fatty acids (SFA) were higher in wheat bran. Incorporation of bran signifi cantly increased the water holding capacity (WHC) and emulsion stability (ES). Oat bran showed better effect on WHC and ES than wheat bran. Addition of bran resulted in signifi cant increase in cooking yield, fi rmness, TDF, USFA and reduction in sensory attributes, moisture, protein, fat and cholesterol content. IDF was higher in wheat bran added patties and SDF and SFA/USFA ratio in oat bran added patties. It is concluded that oat and wheat bran can be incorporated up to 10 and 15% level, respectively for preparation of baked and steamed chicken patties.

show abstract

Characteristics of Low‐fat Ground Beef Containing Texture‐modifying Ingredients

Cited by 308 publications

References 16 publications

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Contact Info

Product

Resources

About