EFFECT OF PROTEIN EXTENDERS ON FATTY ACIDS, CHOLESTEROL, SENSORY QUALITY AND COOKING LOSS OF BEEF PATTIES

Abstract

Ten different formulations of beef patties were processed to contain 20–50% fat from lean beef containing not more than 7% fat and beef fat consisting of not less than 90% fat and were extended with different levels of textured soy protein (TSP) at 5, 10 and 20% and single cell protein (SCP) at 2.5, 5 and 7.5%. The patties were stored at −18°C for 6 months. Sensory quality evaluation showed that patties with 80% lean and 20% fat and patties with 40% lean, 40% fat and 20% TSP were the least acceptable, but lower levels of TSP and SCP addition were found to improve panel rating. A 17% increase in protein content and a reduction of about 13.5% in fat content was observed due to TSP and SCP incorporation. An average cooking loss in the different formulations was 33%, addition of protein extenders was found to reduce cooking loss by about 22% while fat loss averages 30.2%. A reduction of 21.1% of 18:1 and a reduction of approximately 18.7% of total FAME and 32% cholesterol were observed due to the addition of TSP and SCP. Copyright © 1982, Wiley Blackwell. All rights reserved