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Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour

机译：糯米粉调味牛肉饼的理化和感官特性

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摘要

This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties. GRF had a lower cook loss among the treatment groups due to an increase in fat and moisture retentions (p<0.05). GRF lowered texture profile values for hardness, gumminess, springiness, and chewiness (p<0.05) of the patties, which are generally beneficial for this product. The beef patties with GRF were juicier and more tender than the control and other treatments (p<0.05). Hedonic scores for juiciness, tenderness and overall acceptability were the highest for the beef patties with 1 and 3% GRFs, suggesting that GRF may be an effective functional ingredient to improve the textural quality of seasoned beef patties.
机译：进行这项研究是为了确定糯米粉（GRF）是否可以作为功能性食品添加剂来潜在替代玉米淀粉（CS），大豆分离蛋白（SPI）和/或三聚磷酸钠（STPP）来改善玉米粉的理化和感官特性。调味牛肉饼。由于脂肪和水分的保留增加，GRF在各治疗组中的蒸煮损失较低（p <0.05）。 GRF降低了肉饼的硬度，胶质，弹性和耐嚼性（p <0.05）的质感曲线值，通常对该产品有益。带有GRF的牛肉饼比对照组和其他处理的汁更嫩，更嫩（p <0.05）。具有1％和3％GRF的牛肉饼的多汁，嫩度和总体可接受性的享乐评分最高，表明GRF可能是改善调味牛肉饼质地质量的有效功能成分。

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  • 来源
    《Meat Science》 |2012年第4期|p.464-468|共5页
  • 作者

    Hae Chang Yi; Hyunnho Cho; Jae Joon Hong; Rae Kyeong Ryu; Keum Taek Hwang; Joe M. Regenstein;

  • 作者单位

    Department of Food and Nutricion, and Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea;

    Department of Food and Nutricion, and Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea;

    Meatone Co., Hanam 456-250, Republic of Korea;

    Meatone Co., Hanam 456-250, Republic of Korea;

    Department of Food and Nutricion, and Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea;

    Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    glutinous rice flour; soy protein isolate; corn starch; polyphosphate; beef patty;

    机译：糯米粉;大豆分离蛋白;玉米淀粉;多磷酸盐牛肉饼;

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