Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage

MARA, ROMERO; FOGAR RICARDO.; MIRTHA M. DOVAL.; ANA M. ROMERO; MARIA A. JUDIS

Journal of Food Measurement and Characterization

Springer

Año: 2019

2193-4134

The aim of this study was to obtain a meat product with healthier lipid profile andoptimal cooking properties. It was evaluated the effect of corn starch content (0, 5 and10%) and whey protein concentrate content (0, 3 and 6%) on cooking yield, moistureand fat retention and dimensional shrinkage of cooked beef patties. Patty formulationwas optimised by response surface methodology. Optimised beef patty waselaborated and evaluated showing a good agreement between predicted andexperimental responses. Also, nutritional value, cooking properties, lipid profile, consumer acceptance and product stability during frozen storage of optimised patty was determined. Addition of corn starch had a greater effect on cooking yield whereas whey protein content affected mainly to fat retention and dimensional shrinkage. Optimised beef patty presented an improved fatty acid profile, and a high consumer acceptance. In addition, optimised product showed acceptable stability in colour, textural parameters, lipid oxidation and microbiological counts during frozen storage, which suggests that binders in combination with soybean oil and dry soybean sprouts as antioxidant might be useful to meat industry for development of healthier lipid profileproducts, with satisfactory technological properties.