TEXTURED soy PROTEINS FOR USE IN BLENDED GROUND BEEF PATTIES

Abstract

Three experiments were conducted in which ground beef patties were prepared to contain 20 or 30% fat and O-50% of rehydrated textured soy protein (TSP). Among patties with 20% fat, those with 20, 25 or 30% of a reference soy protein (TSP I) were desirable in appearance on the first day of retail display; among patties with 30% fat only those with 20% soy protein (TSP I) were desirable in appearance on day-l of retail display. Comparison of 7 brands of textured soy protein (TSP III through TSP IX) revealed differences among blended beef patties in cooking loss, appearance and palatability traits. Not all soy products that were available for these tests were of equal efficacy for use in blended ground beef patties. Selection of an appropriate soy protein can overcome deficiencies in appearance, can materially reduce cooking shrinkage and can be used without significantly detracting from the palatability of cooked beef patties. The choice of a specific soy protein for use in blended-beef patties should be predicated upon organoleptic evaluation of the products under consideration and knowledge of intended form of sale (cooked vs raw). If the product is to be sold in cooked form, the fat percentage should exceed 20% to optimize flavor desirability and overall palatability. If the product is to be sold at retail in the raw form, the combined proportion of fat plus textured soy protein should not exceed 50% of the final batch composition.

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

“…A similar trend was found by the texture profile panel for first-bite moisture release. Nonsignificant differences in ground beef patty juiciness have been reported by other investigators who have compared all-beef and ground beef-soy extended patties (Bowers and Engler, 1975;Ziprin et al, 198 1;Seideman et al, 1977;Smith et al, 1976). The texture profile panel found nonsignificant (P>O.O5) differences due to formulation for all the other textural characteristics.…”

“…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).…”

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

“…(1975) reported no differences in texture scores between various soy protein levels and controls. Smith et al. (1976) found that texture scores were acceptable at levels less than 40% TSP replacement.…”

Effects of Hot Processing, Patty Formation Before or After Freezing‐thawing and Soy Usage on Various Properties of Low‐fat Ground Beef

“…Furthermore, the presence of soy protein in ground beef formulations has been shown in increase cooking yields in cold-processed patties because of the moisture binding properties inherent to soy protein (Rakosky Smith et al 1976;Ray et al 1981;Ziprin et al 1981;Miles et af. 1984;Berry et al 1985).…”