EVALUATION OF BEEF PATTIES CONTAINING soy PROTEIN, DURING 12‐MONTH FROZEN STORAGE

Abstract

Patties containing 20 or 30% of soy protein (textured or concentrate) were stored at -17°C and evaluated tri-monthly for 1 yr for effects of storage on organoleptic properties and chemical changes. Textured soy proteins from four manufacturers and concentrate from two manufacturers were tested. Fat content was about 20% for all patties. A 52-member panel of adults, from 18-60 yr of age, evaluated (without condiments) the 12 types of patties with soy and the all-meat patties. A 13-member panel evaluated the effects of condiments on acceptability. Chemical tests included proximate analysis (ash, fat, moisture and protein), pH, peroxide values and thiobarbituric acid (TBA) number. Mean scores for flavor, aroma and overall acceptability of the patties did not change significantly during the year of frozen storage. Some differences were significant in scores for tenderness, appearance and juiciness, but they were too small to be of practical importance. The addition of condiments to patties did not improve the scores for appearance and juiciness but did improve scores for flavor, aroma, tenderness and overall acceptability. Throughout the year, patties containing soy concentrate at either 20 or 30% rated significantly lower than most of the patties containing textured soy protein and the all-beef patties when evaluated for flavor, appearance, aroma and overall acceptability. Although compositional changes in patties were evident during 12 months of storage, their magnitudes were inconsequential. Peroxide and TBA values increased during storage at a faster rate for all-beef patties than for patties containing soy protein. Some panelists were able to detect old or rancid condition in some products during the 9-and 1Zmonth storage but most palatability traits were not significantly different in patties that had been stored for up to 12 months. Soy protein additives fended to inhibit rancidity development.

Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties

“…TEIARS values moderately corre-- lated to overall color score (r = -0.36, PcO.05) and percent surface discoloration (r = 0.40, PcO.05). Our results appeared to agree with results of Kotula et al (1976) who showed soy extended ground beef had significantly lower TBA values than nonextended ground beef. Natural antioxidants of soybeans or antioxidants added during processing were cited as possible reasons for lower TBA values.…”

Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron‐ and Zinc‐Fortified Soy Isolate, Concentrate or Flour

“…The lower incidence of rancid flavor in these patties is attributable, in part, to the antioxidant properties inherent especially to soy flour (Hayes et al, 1977). However, in previous studies (Ziprin et al, 1981;Kotula et al, 1976) soy flour has not been found to differ in antioxidant properties from other forms of soy. Furthermore, characteristic soy-like flavors were most frequently reported in patties processed with soy flour, and they may have masked the presence of rancid flavors.…”

“…Many studies have compared sensory and cooking properties of all-beef patties and patties extended with one or two types of soy protein (Kotula et al, 1976;Smith et al, 1976;Bowers and Engler, 197.5). compared the sensory and cooking characteristics of all-beef patties and beef patties extended with 10% soy protein (flour, concentrate and isolate).…”

Impact of Soy Protein Isolates and Specific Fractions on Rancidity Development in a Cooked, Refrigerated Beef System

“…The antioxidant activity contained in soy protein preparations has been well established (Bowers and Engler, 197.5;Kotula et al, 1976;Hayes et al, 1977;Thompson et al, 1978;Dignam et al, 1979;Ray et al, 1981). The source of the observed antioxidant activity in soy proteins has, however, only been partially defined.…”