Effect of Different Ingredients Loading Sequences During Mixing on the Physicochemical and Sensorial Properties of Buffalo Patties

Abstract

Some burgers are just better; it is all in the techniques – the right ingredients loading sequence makes a better-emulsified batter. This present work aims to evaluate the influence of the sequences of ingredients loading during mixing on the physicochemical (shrinkage percentage, cooking yield, water holding capacity (WHC), moisture content, pH, colour, rheological properties, texture) and sensory properties of buffalo patties. Additionally, this work aims to determine the best loading sequence among six tested variations using similar ingredients: T1 (meat + salt → fat → other non-meat ingredients), T2 (meat + sodium tripolyphosphates → fat → other non-meat ingredients), T3 (meat + hydrated corn starch → fat → other non-meat ingredients), T4 (meat + salt → other non-meat ingredients → pre-emulsified fat), T5 (meat + fat → other non-meat ingredients) and T6 (all ingredients). Samples that follow the T4 sequence exhibit the highest cooking yield (75.42%), greatest WHC (53.74%), and minimal shrinkage percentage (7.51%). Interestingly, there was no significant difference in meat texture profile regardless of the sequence used. Although T4 did not receive the highest hedonic score for overall acceptability in sensory evaluations, the score obtained was statistically comparable to the highest-rated sample (T5). It is worth noting that the T4 sequence resulted in buffalo patties with reduced product loss and superior quality, making it a preferable choice for food manufacturers. As a result, it is recommended that food manufacturers employ the T4 loading sequence of ingredients when preparing buffalo patties.