Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties

Heywood, A.A.; Myers, D.J.; Bailey, T.B.; Johnson, L.A.

Journal of the American Oil Chemists' Society 79(7): 703-707

2002


ISSN/ISBN: 0003-021X
DOI: 10.1007/s11746-002-0546-y
Accession: 003736889

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Abstract
Texturized soya protein (TSP) originating from varieties of value-enhanced soyabeans and commodity soyabeans, which were processed by extrusion-expelling, were incorporated into ground-beef patties. The soyabean varieties included high-cysteine, low-linolenic, lipoxygenase-null, high-sucrose, low-saturated-fat, and high-oleic. The lower the bulk density was, the better the water holding capacity of TSP. Neither property was affected by the protein dispersibility index or residual oil of the low-fat soya flours from which the TSP was prepared. All extruded-expelled processed flours from value-enhanced soyabeans made acceptable TSP. The high-sucrose soyabeans produced TSP with higher expansion and improved water holding capacity. There were no differences in cooking properties or proximate compositions of patties for all treatments. Inside and outside colours were darker for the TSP-extended patties than for the all-beef control, and there was little difference among soyabean varieties. The patties containing TSP had significantly more soya flavour and were harder than the all-beef control patties. Some TSP treatments produced more tender and less cohesive cooked patties than did the all-beef control.

Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties