EFFECT OF CORN GERM PROTEIN ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES HEATED BY MICROWAVE

被引：1
|
作者：
BROWN, LM
ZAYAS, JF
机构：
[1] Department of Foods and Nutrition, State University Manhattan, Kansas, 66506, Justin Hall
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1990年 / 14卷 / 02期
关键词：
D O I：
10.1111/j.1745-4549.1990.tb00836.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
ABSTRACT. Beef patties were extended at levels of 10, 20, and 30% of the uncooked weight with a slurry of defatted corn germ protein (CGP) and heated by microwave. Extended patties had lower heating losses and higher yields than control patties. Incorporation of CGP in beef patties lowered protein and fat contents, increased moisture contents, increased water and fat retention, decreased cohesiveness of beef patties, but did not affect hardness. Addition of CGP affected sensory characteristics: meaty aroma and flavor decreased with an increase from 10 to 30% CGP. Corn germ protein is recommended as an extender in coarsely ground meats. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：155 / 170
页数：16
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