Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef |
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| Authors: | E. Katsanidis D.C. Meyer R.J. Epley P.B. Addis R. Ruan |
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| Affiliation: | Authors Katsanidis, Meyer, and Addis are with the Dept. of Food Science and Nutrition, Univ. of Minnesota.;Author Epley (now deceased) was with the Dept. of Animal Science, Univ. of Minnesota.;Author Ruan is with the Dept. Of Biosystems and Agricultural Engineering, Univ. of Minnesota. |
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| Abstract: | ABSTRACT The optimal level of use of NP-5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so that water holding capacity (WHC), cooking yield and resistance to rancidity would be maximized. NP-5 was a very effective antioxidant and water binding ingredient at 1.5%. Addition of SC resulted in a more moist product and improved the cooking yield compared to the control. Addition of NP-5 and SC resulted in extended overall storage stability. |
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| Keywords: | Solubilized cellulose potato extract rancidity precooking beef patties |
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