Evaluation of the addition of dry soybean sprouts on cooking yield and oxidative stability of enriched beef patties with soybeans oil

ROMERO, MARA CRISTINA; GARRO, OSCAR ALFREDO; ROMERO, ANA MARIA; DOVAL, MIRTHA MARINA; JUDIS, MARIA ALICIA

Otro; Photon 106, 227-238.; 2014

AbstractThe improvement of fatty acid profile of beef pattiesthrough the replacement of pork back fat withsoybean oil can be achieved, but it is necessary touse antioxidants, such as dry soybean sprouts, tomaintain the oxidative stability.Besides, development of functional foods with soybeansprouts as food ingredient opens up newpossibilities to their use as natural additive. Thiswork was designed to investigate the effect of theaddition of soybean sprouts on the qualitycharacteristics of beef patties with partialreplacement of pork back fat by soybean oil duringfrozen storage (90 days at ?18 ± 2 oC). Resultsshowed that addition of soybean sprouts improvedprotein and carbohydrate content; moisture and oilretention of cooked enriched patties were alsoenhanced. One percent (1%) of dry soybeansprouts (DSS) concentration was the most effectiveto retain healthier lipids and minimize the cookingloss. Besides, these products were microbiologicalstable and had a softer texture than those withoutsoybean sprouts addition. This study indicates thatproximate composition could be improved throughincorporation of dry soybean sprouts, and it couldbe used to protect enriched beef patties from lipidoxidation without modifying their quality characteristics.