Effects of Soy Particle Size and Color on the Sensory Properties of Ground Beef Patties

Cardello, Armand V.; Secrist, J. L.; Smith, J. J.

doi:10.1111/j.1745-4557.1983.tb00762.x

Cited by 10 publications

(8 citation statements)

References 10 publications

(7 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The data on tenderness of samples revealed that the patties were positively affected by TSP addition, i.e., the samples which TSP were considered more tender than the sample without TSP (control), by the panel. These findings support previous work by Cardello et al (1983) and Cross et al (1975). Liu et al (1991) reported that the addition of soy protein gave a more tender ground beef patty, however the juiciness of the products decreased with the addition of TSP.…”

Section: Sensory Evaluationsupporting

confidence: 91%

“…1988;McMindes 1991) and even other ingredients such as carrageen and oat meal (Desmond et al 1998;Egbert et al 1991;Giese 1992;Pszczola 1991;Taki 1991) on the quality of the products. Some studies showed the effects of soy protein extenders on the color of ground beef patties (Judge et al 1974;Smith et al 1976). Cardello et al (1983 pointed out the importance of investigating the visual properties of ground beef patties.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Effects of Colored Textured Soybean Protein (Tsp) on Sensory and Physical Attributes of Ground Beef Patties

Deliza

Saldivar

Germani

et al. 2002

Journal of Sensory Studies

View full text Add to dashboard Cite

Defatted soybean flour mixed with a combination of 0.03% Red No. 40 and 0.01% annatto (Bixa orellana) colorants was extruded into textured soy protein (TSP) in a counter‐rotating twin extruder to produce a red‐meat like product suitable for hamburger patties. Ground beef patties were processed replacing the meat (15 and 30%) with resulting hydrated textured soybean protein (TSP) prepared with and without the colorants. The resulting cooked patties were evaluated by eight trained judges for tenderness, juiciness, number of chews, beef flavor and overall flavor quality using a nine point nonstructured horizontal scale. Other patty characteristics examined included cooking losses (weight loss and diameter reduction) and color, by tristimulus colorimetric measurement. The results from sensory analysis revealed that ground beef patties with high TSP level were more tender than control, and they had less beef flavor and overall flavor quality. Weight loss was not significantly (P > 0.05) affected by TSP level but the patties with 30% TSP showed less shrinkage than the others. Results of the study suggested that while patties with 15% TSP had sensory attributes similar to the control, adding 30% TSP with coloring significantly (P < 0.05) increased the redness of the patties.

show abstract

Section: Sensory Evaluationsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

The Effects of Colored Textured Soybean Protein (Tsp) on Sensory and Physical Attributes of Ground Beef Patties

Deliza

Saldivar

Germani

et al. 2002

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…2) but appearance was not unacceptable. As noted by Cardello et al (1983), both color and particle size of protein ingredients affect visual and textural appearance of extended patties. The lowest appearance (5.4) and color (6.1) scores were observed for nuggets containing 20% FCF.…”

Section: Consumer Acceptabilitymentioning

confidence: 95%

Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours

Prinyawiwatkul

McWatters

Beuchat

et al. 1997

Journal of Food Science

View full text Add to dashboard Cite

Table 1-Composition of extended chicken nugget formulations in a threecomponent constrained simplex lattice mixture design evaluated for ac-A mixture design was used to optimize the sensory acceptability (appearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and texture acceptability correlated highly with overall liking of nuggets. Products containing 20% FCF or FPDPF alone or in combination were unacceptable. Nuggets containing a mixture of 2.5% FCF and 2.5% FPDPF were as acceptable as the control, with a sweet, chickeny flavor. This suggests market potential for such poultry products.

show abstract

“…The lowest appearance acceptability score (5.2) observed for nuggets containing 20% FCF may have been due to the particle size of FCF. As noted by Cardello et al (1983), both color and particle size of protein ingredients affect visual and textural appearance of extended beef patties. Although FCF particles were uniformly dispersed and suitably small to allow good binding of water, fat, and chicken pieces during nugget preparation, particles were large enough to be discernible at the surface and in the interior of nuggets.…”

Section: Indicate Thatmentioning

confidence: 95%

Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours

Prinyawiwatkul

McWatters

Beuchat

et al. 1997

J. Agric. Food Chem.

View full text Add to dashboard Cite

Physicochemical and sensory properties of chicken nuggets extended with flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF) were investigated. Addition of FCF or FPDPF decreased moisture loss and fat gain. Reductions in protein content of nuggets were 20.2% and 15.8% when, respectively, 20% FCF and 20% FPDPF were added. Regardless of level of FPDPF, nuggets required relatively lower force and energy to shear compared to control nuggets and nuggets extended with FCF. Nuggets extended with FCF and/or FPDPF had higher a* and lower L*, b*, and hue angle values compared to the control. Color of nuggets containing a mixture of 2.5% FCF and 2.5% FPDPF was similar to the control. Addition of 20% FCF or FPDPF caused flavor of nuggets to be unacceptable. The flavor, texture, and overall liking of nuggets containing 5% flour (2.5% FCF and 2.5% FPDPF) were as acceptable as the control nugget. Results from this study indicate that FCF and FPDPF have potential as extenders in meat systems. Keywords: Physicochemical properties; sensory properties; cowpea flour; peanut flour; chicken nuggets; extended meat; fermentation; Rhizopus microsporus var. oligosporus

show abstract

Effects of Soy Particle Size and Color on the Sensory Properties of Ground Beef Patties

Abstract: ABSTRACT

Cited by 10 publications

References 10 publications

The Effects of Colored Textured Soybean Protein (Tsp) on Sensory and Physical Attributes of Ground Beef Patties

The Effects of Colored Textured Soybean Protein (Tsp) on Sensory and Physical Attributes of Ground Beef Patties

Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours

Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours

Contact Info

Product

Resources

About