Sensory Evaluation of Textured Sunflower/Soy Protein

Abstract

A blend of sunflower flour/soy flour in the ratio l:l, intended as a meat extender, was extruded in a Wenger X-25 extrusion cooker. The effect of adding textured sunflower/soy flour (TSP) to ground beef was determined by evaluating sensory properties and quality. After preliminary analyses of TSP, sensory tests were performed on a mixture of TSP/beef (30:70), using beef as a control. Panelists detected significant differences at the 1% level for texture and flavor, but could not decide which sample they liked better. Appearance, flavor, texture, juiciness and overall quality of TSP/beef were also evaluated. Appearance and flavor of TSP/beef was significantly lower (at the 5% level) than of beef, but texture of TSP/beef was significantly better. No significant differences were found for juiciness or overall quality between samples.

Sensory Characteristics of Beef and Pork Processed Meats Containing Nonsolvent Extracted Texturized Soy Protein

“…No significant differences ( P > 0.05) in juiciness were detected among formulations of ground beef or fresh pork sausage. These findings are similar to those of Vasquez et al. (1979) who found no differences in juiciness between controls and ground beef containing 30% TSP.…”

“…No significant differences ( P > 0.05) in juiciness were detected among formulations of ground beef or fresh pork sausage. These findings are similar to those of Vasquez et al (1979) who found no differences in juiciness between controls and ground beef containing 30% TSP. Goltry et al (1976) found that 10% textured soy protein replacement and control sausage were more juicy that those with 20% and 30% TSP replacement.…”

“…Addition of 45% NSTSP significantly reduced texture and mouth feel scores indicating they were more soft and mushy. Vasquez et al. (1979) found that beef patties with 30% TSP had higher sensory panel scores for texture (tender, grainy, and elastic) than patties without TSP.…”

“…Control ground beef samples (0% NSTSP) received the highest ( P < 0.05) scores for texture and mouth feel. Addition of 45% NSTSP significantly reduced texture and mouth feel scores indicating they were more Vasquez et al (1979) found that beef patties with 30% TSP had higher sensory panel scores for texture (tender, grainy, and elastic) than patties without TSP. In the present study, control (0% NSTSP) and fresh pork sausage containing 15% NSTSP received the highest texture and mouth feel scores, while the 30% and 45% NSTSP replacement levels resulted in lower scores.…”

“…Brewer et al (1992) reported that addition of soy extenders decreased beefy flavor and increased off-flavor scores of ground beef patties. However, Vasquez et al (1979) found no juiciness difference when 30% TSP was added to ground beef.…”