SOY PROTEIN AND OIL EFFECTS ON CHEMICAL, PHYSICAL AND MICROBIAL STABILITY OF LEAN GROUND-BEEF PATTIES

被引：34
|
作者：
LIU, MN
HUFFMAN, DL
EGBERT, WR
MCCASKEY, TA
LIU, CW
机构：
[1] N CAROLINA STATE UNIV,RALEIGH,NC 27695
[2] AUBURN UNIV,ALABAMA AGR EXPT STN,AUBURN,AL 36849
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1991.tb14603.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (> 90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (SE). Nine treatments, including two all beef controls (20 and 10% fat), were formulated to contain combinations of SE, HSO and FTISP. Sensory panelists found LGBP with 25% FTISP (10% fat from beef) to have as intense beef flavor (P > 0.05) as all beef controls. Lipid oxidation and pigment discoloration rates were slowed by fat adjustment to 10% with SO and/or HSO. Soy had no effect (P > 0.05) on microbial stability.
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页码：906 / 912
页数：7
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