Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat (original) (raw)
Related papers
International Journal of Food Science & Technology, 2008
The performance of full-fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in goat meat patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of patties with soy paste was comparable with control. A significant (P < 0.05) reduction in redness and increase in yellowness of patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly (P < 0.05) higher than patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy-added patties. Flavour and overall acceptability scores between control and patties with soy paste did not differ significantly, whereas patties with soy granules were rated significantly lower. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1°C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted meat products.
Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein
International Journal of Food Properties, 2003
The effect of two different types of soy protein namely soy protein flour (SPF) and texturized soy protein (TSP); soy protein extender concentration; cooking times; and cooking temperatures on structural and textural properties of pan-fried patties were studied. Beef patties were formulated using extra lean (10 kg fat=100 kg) ground beef samples, with different concentrations of soy protein (0, 2, 3.5, and 5% kg=kg total mass). They were formed into patties, and cooked on a griddle at different temperatures (177 and 187 C) and cooking times (10, 15, and 20 min). Water holding capacity (WHC) and total cooking loss (TCL) were determined. Instrumental textural profiles of the cooked samples were obtained using a Universal Testing Machine Instron. Porosity and pore size distributions were determined by a mercury intrusion porosimeter. The results indicated that increasing soy protein concentration increased WHC and reduced TCL. Beef patties extended with TSP were harder and more cohesive than those extended with SPF. Total mean porosities at the 5% soy protein extender concentration were 0.42 and 0.40 for the SPF and TSP extended samples, respectively. Samples extended with SPF had up to 84% capillary pores.
Effect of levels of full-fat soy paste on quality of goat meat patties
Journal of Food Science and Technology -Mysore-
Goat meat patties prepared with 0, 15, 20 and 25% soy paste (SP) indicated that emulsion stability decreased with increasing level of SP. Full fat soy paste (FFSP) addition increased pH, moisture, fat, moisture to protein ratio but decreased protein content of the products. Product yield significantly (p>0.05) decreased with increasing level of soy paste. Addition of SP significantly decreased all textural parameters. Patties containing FFSP had higher tenderness than control as also reflected by sensory texture scores. Patties incorporated with 15% SP showed physico-chemical and textural properties comparable with control. Sensory attributes of patties significantly (p<0.05) decreased with increasing level of paste. Patties with 15% paste had higher flavour, juiciness and overall acceptability compared to control. FFSP upto 15% can be used to replace costlier goat meat without affecting the sensory quality and acceptability of the products.
Effect of egg-yolk protein addition on the characteristics of model meat products
The aim of this study was to analyze the technological, textural, colour and sensory characteristics of model meat products produced with the addition of egg-yolk protein preparation (by-products of phospholipids extraction process at supercritical conditions). Model meat products consisted of pork class I, backfat class I and additives such a NaCl, NaNO2 and sodium isoascorbate. Functional additive (egg-yolk protein preparation) was added at different level of concentration: 0% (C), 2% (P1), 4% (P2) and 8% (P3). Experimental stuffings were heat treated in water bath and stored for 3 weeks under refrigeration. Thermal drip, yield of production process, NaCl, NaNO2 contents, texture profile analysis and physical parameters of colour (according to the CIE L*a*b* colour scale) were determined. Sensory assessment included: overall appearance, colour, odour and consistency of model meat products. It was observed that addition of egg yolk proteins to the model meat products influenced on ...
2008
Goat meat nuggets were prepared using commercially available textured soy granules and reduced beany flavour full-fat soy paste (FFSP) made by simple processing technology to compare the performance of these proteins in a comminuted meat system. Addition of soy proteins (soy paste and soy granules) did not significantly affect the product yield, pH, moisture and fat percentage whereas protein content and water holding capacity (% expressible water) were significantly (p > 0.05) lower in nuggets with 15% soy paste. Lower force was required to compress or shear the sample as hardness, springiness, gumminess and chewiness decreased in soy paste incorporated nuggets. Soy proteins either paste or granules, did not affect sensory attributes except flavour and overall acceptability. Nuggets with soy paste and control ones did not differ significantly for flavour and overall acceptability whereas nuggets with soy granules were rated significantly (p > 0.05) lower. The nuggets remained stable with minor changes in physico-chemical, microbiological and sensory quality during frozen storage (À18 ± 1°C) for 90 days. It is concluded from this study that FFSP could be successfully incorporated in comminuted meat systems for producing quality products similar to commercially available soy granules.
Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source
Foods, 2021
Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At ...
Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat
Journal of Animal Science, 2010
The objective of this research was to evaluate the texture and consumer acceptability of goat meat frankfurter formulations with no added fat (NAF), beef fat (BF), or canola oil (CO). Consumer sensory evaluation, fat, and moisture and texture profile analyses were performed on goat meat frankfurters produced with the fat sources BF, CO, and NAF. For sensory evaluations, NAF was less tender (P = 0.007; 4.90 vs. 4.11 and 4.35 for BF and CO, respectively) and the flavor was liked less (P = 0.004; 4.59 vs. 3.83 and 4.30 for BF and CO, respectively); BF was scored as the juiciest (P = 0.003; 3.86 vs. 4.49 and 4.58 for CO and NAF, respectively); and CO had the least amount of flavor (P = 0.029; 3.65 vs. 3.12 and 3.10 for BF and NAF, respectively). Moisture was least (P < 0.001) in CO (46.59%), followed by BF (48.57%) and NAF (55.80%). The amount of fat was not different (P = 0.761) in BF (24.36%) or CO (24.43%) but was less (P < 0.001) in NAF (9.06%), as expected. The NAF had the most protein (P < 0.001; 34.14%), followed by CO (27.98%) and BF (26.07%). For texture profile analyses, NAF had the least hardness value (P = 0.008; 3.92 vs. 4.48 and 4.40 for BF and CO, respectively) and least chewiness value (P = 0.026; 2.89 vs. 3.39 and 3.29 for BF and CO, respectively). Beef fat and CO were not different for hardness (P = 0.596) or chewiness (P = 0.530). No differences were observed in springiness (P = 0.954) or resilience (P = 0.561). The sensory panelists tended to prefer BF for overall acceptability. Results from these data revealed that value-added goat meat products received acceptable sensory scores; therefore, continued research and development will greatly expand the knowledge of goat meat and increase the acceptance of value-added products.
Physiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef
Journal of Food Sciences
Purpose: This study was aimed to evaluate sausage processed from different levels of goat meat replacement beef meat. Methodology: Beef top side cut and goat leg were purchased from local market and used according to A ( Beef 50 % ,goat meat 50 % ) , B( beef 25 % , goat meat 75 % ) , C ( goat meat 100 % ) and D ( Beef 100 % ) as control group, and to compare the goat meat sausages with the most common commercial sausages made with beef. Findings: The chemically, crude protein percentage was significantly different (p<0.05) in sausage treatments where higher in beef sausage, ash, and fat were also different increased with beef meat among sausage treatments, on the other hand moisture content increased with goat meat. Ultimate pH and cooking loss % of sausage treatments were significantly different (p <0.05). Total viable bacterial counts of sausage treatments were determined. Sensory attributes, including color, flavor, juiciness, tenderness, and overall acceptability among th...
Effect of added soy protein on physico-chemical properties of chevon patties
In the present study, effect of added soy protein (soy crumbles) in different levels on physic-chemical properties of chevon patties were observed. The cooking yield, gain in height, decrease in diameter, shrinkage and cholesterol content in soy protein incorporated chevon patties were studied. Significant difference was observed in between control and soy treated chevon patties in increasing order of soy protein addition for cooking yield and gain in height. However, no significant difference was observed in between control and 10 percent added soy protein for gain in height. There was no significant difference for decrease in diameter. The significant difference (p<0.05) was not only observed in between the control and treated chevon patties, but also within the treated chevon patties for shrinkage. Higher amount of added soy protein in the chevon patties lower is the shrinkage percent. Cholesterol percent was significantly (p<0.05) lowered by addition of soy protein in chev...
Electronic Journal of Polish …, 2003
In this study the effects of fat level (5%, 10% and 20%) and soy protein (SP), whey powder (WP) or wheat gluten (WG) on binding properties, color, textural and sensory characteristics of cooked beef sausages were evaluated. Fat reduction decreased emulsion stability and water holding capacity (WHC) and resulted in higher cooking losses. Addition of SP, WP and WG increased WHC and emulsion stability (ES). The most effective additive on WHC and ES was SP. Reduced fat products were darker compared with 20% fat controls, adding fat replacers increased inside yellowness value. Fat level had no effect on shear force values, WP and WG reduced shear force values regardless of the fat level. Fat replaces resulted in no detrimental effects on sensory characteristics in low fat sausages.