Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour

Yi, Hae Chang; Cho, Hyunnho; Hong, Jae Joon; Ryu, Rae Kyeong; Hwang, Keum Taek; Regenstein, Joe M.

doi:10.1016/j.meatsci.2012.05.012

Cited by 32 publications

(20 citation statements)

References 22 publications

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“…Among all four treatments, there were no significant differences in springiness and cohesiveness. The results are in agreement with a previous study of Hsu and Sun, 25,26 who reported no significant differences in cohesiveness and elasticity among emulsified meat products supplemented with different non-meat proteins. Many factors such as quantities and qualities of components in non-meat additives could affect textural properties of meat and interactions of meat components such as lipid, carbohydrate, moisture, salt, sugar and polyphosphate in raw materials.…”

Section: Coloursupporting

confidence: 93%

Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

2014

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Section: Coloursupporting

confidence: 93%

Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

2014

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“…Similar hardness values were found between the control and GRF samples (p > 0.05), whereas both significantly differed from sausages formulated with RF and TS (p < 0.05). These results showed a similar trend compared to studies carried out by Yi et al [17] and Gao et al [6] who used 3% glutinous rice flour in meat patties. These authors found lower hardness values for meat patties containing GRF compared to the control and other treatments.…”

Section: Texture Profile Analysissupporting

confidence: 87%

Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage

Pereira

Xing

et al. 2019

Foods

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This study aimed to investigate the impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in comparison with tapioca starch (TS) on the emulsion stability, water states, protein secondary structure, and microstructure of an emulsion-type cooked sausage. Their incorporation significantly increased the cooking yield and moisture retention of cooked sausages (p < 0.05). RF and GRF significantly decreased the fat loss and total fluid release of the cooked sausage compared to control (p < 0.05). However, RF and GRF functional effects on these parameters remained lower compared to TS (p < 0.05). Among these functional ingredients, TS had a significantly higher emulsion stability and cooking yield and generated a firmer and more uniform gel network structure. The transverse relaxation time T2 results revealed four categories of water population (T 2b1 , T 2b2, T 21, and T 22 ) with particular mobility. TS immobilized a greater proportion of water molecules within the myofibrils (T 21 population). All three ingredients increased the emulsion stability of the emulsion-type cooked sausages by decreasing the fat globule mobility and binding more water molecules. Raman spectra (400-3600 cm −1 ) showed that the incorporation of RF, GRF, or TS did not affect the β-sheet and α-helix protein structure. However, TS presented significantly higher contents of the random coil structure. These findings provide a good insight into the effects of RF and GRF as functional ingredients to manufacture emulsified meat products with good quality and improved nutritional values.

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“…() reported greater water‐holding capacity of Rutilus frisii kutum fillets with phosphate treatments during ice storage. Similar results were also obtained for comminuted meat products where significant higher per cent moisture retention and fat retention were reported for seasoned beef patties (Yi et al ., ). These increased water‐binding properties can be explained by increased muscle pH value or ionic strength, which promotes binding with protein and increases hydration (Wynveen et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

Bland

Bechtel

2017

Int J of Food Sci Tech

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Summary Cooking or reheating food in a vacuum‐sealed bag has been a common method of preparing vegetables, meats and poultry products. However, there are very few examples of vacuum‐sealed bags designed for cooking catfish fillets. The objective was to examine properties of raw frozen and precooked frozen catfish fillets that were cooked in a vacuum‐sealed pouch in boiling water. The effect of a commercial polyphosphate blend (IQF) on product properties was also evaluated. Sample analyses included weight loss, proximate content, colour (CIE L*a*b*), pH, mechanical texture and lipid peroxidation (TBARS) measurements. Both raw frozen and precooked frozen IQF fillets showed a significantly lower per cent moisture loss after cooking, of less than 2.7% relative to the fillets without polyphosphate (6.2–7.4%). Colour analysis showed a significantly higher b*(C) (yellowness) value for fillets without polyphosphate. Similar texture properties were observed between cooking treatments, with a harder texture (~1.3–1.7 times) determined for fillets without polyphosphate.

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Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour

Cited by 32 publications

References 22 publications

Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage

Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

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