Sodium Alginate Plus Modified Tapioca Starch Improves Properties of Low-Fat Beef Patties |
| |
| Authors: | BW BERRY |
| |
| Affiliation: | Author Berry is with the Meat Science Research Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, USDA, Beltsville, MD 20705-2350. |
| |
| Abstract: | Sodium alginate (A) in combination with modified tapioca starch (T) was evaluated in low-fat beef patties cooked by broiling or grilling to 68 or 74°C. Added water was used with AT formulations at 7% (AT7) or 14% (AT14) levels. In comparisons with all-beef patties (8 and 20% fat), AT provided improvements in tenderness, juiciness and cooking yields without increasing fat retention or affecting beef flavor. In sensory comparisons with 14 commercially processed, low-fat beef patties, AT7 and 14 patties received the highest ratings. Combined use of A and T would provide improved acceptability of low-fat patties over that from using single fat replacers. |
| |
| Keywords: | ground beef low fat alginate starch sensory |
|
|
