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

Abstract

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.

Effect of texturized soy protein on quality characteristics of beef samosas

“…Generally there was a reducing trend in all the attributes with an increase in the amount of TSP used except for texture. Hydrated TSP (15 or 30%) used to replace meat in a ground beef mixture can produce patties that are more tender than controls, however they have less beefy flavour and the overall flavour quality is lower (Deliza et al, 2002). In this study, addition of TSP to 50% level was not significantly different in flavour and texture while the taste and overall acceptability of the control and 100% TSP were not significantly different.…”

“…Incorporation of up to 20% TSP in ground beef has been reported to decrease cooking and evaporative loss although sensory characteristics are affected (Kilic, Kankaya, Ekici, & Orhan, 2010). Replacement of 15 or 30% meat in a ground beef mixture with hydrated TSP produced patties that were more tender than the controls although they had less beefy flavour which contributed to lower overall flavour quality (Deliza, Saldivar, Germani, Benassi, & Cabral, 2002). Patties containing 30% soy protein shrunk less than controls or those containing 15% soy.…”

Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

“…The addition of 2% SPI to pork patties significantly increased yellow color values while an addition of 30% TSP to beef patties significantly decreased them(Akesowan, 2010;Deliza, Serna Saldivar, Germani, Benassi, & Carbral, 2002). The caramel color of the TSP, similar to that of cooked ground beef, may have contributed to the absence of differences in this parameter when compared to the all-meat control.…”

Produção de 'leite' de soja enriquecido com cálcio

“…Soja e seus derivados têm sido utilizados há sécu-los nos países orientais como alimento básico da dieta daquelas populações, além de ingredientes para produtos industrializados no ocidente [7]. Pesquisas revelaram que a incidência e mortalidade causadas pelo câncer de mama em mulheres ocidentais tem sido consideravelmente mais elevadas que na Ásia, onde a soja tem importante papel na dieta [26].…”