Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules

The performance of full‐fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in goat meat patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of patties with soy paste was comparable with control. A significant (P < 0.05) reduction in redness and increase in yellowness of patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly (P < 0.05) higher than patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy‐added patties. Flavour and overall acceptability scores between control and patties with soy paste did not differ significantly, whereas patties with soy granules were rated significantly lower. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1 °C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted meat products.     

Development of Reduced Beany Flavor Full-fat Soy Paste for Comminuted Meat Products

ABSTRACT:  The study was aimed to develop a processing technology for reduced beany flavor full-fat soy paste (FFSP) after moist heat treatment of soybeans at 100 °C for 0, 5, 10, and 15 min. Sensory studies of paste showed that 15-min heat treatment significantly ( P < 0.01) improved color and consistency, while paste was free from typical beany flavor. The physical, functional, and sensory properties of soybean were sensitive to moist heat treatment, and such treatments can have a substantial influence on their use in food systems. Goat meat patties were selected to evaluate the potential application of FFSP in meat food system. The soy proteins incorporated in goat meat patties as FFSP increased moisture and fat and decreased protein, shrinkage, hardness, springiness, chewiness, and shear force values. Sensory analysis of patties showed that use of FFSP resulted in a reduction of specific soybean off-flavor (beany and bitter notes) and off-aroma. Addition of paste made the goat meat patties more tender and juicy, and overall acceptability of the products was comparable to control. Soy proteins as FFSP could be utilized as nonmeat protein source and could improve the sensory characteristics of comminuted meat products to which they are added.     

Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperature

Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 ± 1 °C). Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male group. Increasing storage time resulted in significantly higher pH, TBARS, total aerobic mesophils, coliforms, Staphylococcus aureus and psychrophilic counts but decreased appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores of buffalo meat patties. The patties were well acceptable within 20 days in young male group and 25 days in spent buffalo group respectively during refrigerator storage.     

EFFECT OF DIFFERENT FATS ON THE QUALITY OF GOAT MEAT PATTIES INCORPORATED WITH FULL-FAT SOY PASTE

Effect of different fats such as goat fat, chicken fat, combination of goat and chicken fat and refined mustard oil (RMO) were evaluated in goat meat patties (GMPs). Patties with 10% RMO contributed significantly ( P <  0.05) better emulsion stability compared with others. There were no significant effects of different fats on physicochemical and textural attributes of patties. Patties with RMO had significantly ( P <  0.05) lower cholesterol content than other groups. GMPs with RMO, chicken fat and chicken and goat fat combination rated higher for all sensory attributes than patties with goat fat, which had significantly ( P <  0.05) higher mouth coating and lower overall acceptability. Flavor and overall acceptability were higher in patties with chicken fat. Histological study showed improper dispersion of goat fat in continuous phase of meat protein matrix (emulsion) compared with others .

PRACTICAL APPLICATIONS

Utilization of hard fats from goat, sheep and buffalo in emulsion-based meat products decreases emulsion stability because of its poor dispersibility, and consequently its cooking yield. Goat fat also contributes to a smeary and greasy mouth-coating problem and reduces the palatability of meat products. Alternatively, chicken fat disperses well in meat emulsion because of its high unsaturation and enhances the flavor of the products. However, the efficient utilization of goat fat is essential to support an economical goat meat production system and for developing meat products. The present study showed successful utilization of goat fat when combined with chicken fat, and the products had similar sensory attributes and acceptability as in meat products with chicken fat and refined mustard oil. This study would also help in better use of excess fat from spent hens in other meat products.     

ANALYSIS OF TEXTURE OF BONELESS, FULLY FRIED BREADED CHICKEN PATTIES AS AFFECTED BY PROCESSING FACTORS

ABSTRACT

Battered and breaded, fully cooked, boneless chicken patties were analyzed based on processing variables (substrate, breading, rethermalization method, shape) and six objective texture attributes. Analysis of variance compared both individual samples and main effects, while statistical cluster analysis classified products based on their independent characteristics and the objective texture attributes. One sample (baked, crackermeal, all meat, nuggets) was significantly higher in most textural attributes. The soy‐containing samples were texturally similar. Breading and shape were not significantly different for the main effects of crust fracture force and work. Samples were sorted into clusters: cluster 1 characterized by oat bran breading, cluster 2 by crackermeal breading and soy‐containing substrate, cluster 3 by crackermeal and all‐meat substrate, and cluster 4 by Japanese bread crumbs and patty shape. Statistically classifying breaded chicken patties could lead to the development of a reliable, statistically based and easy‐to‐implement process that would aid quality control and product development in the meat industry.

PRACTICAL APPLICATIONS

Characterization of the textural attributes of breaded meat patties such that differentiation could be achieved with a common instrument (texture analyzer) could provide a reliable and easy‐to‐implement method to assess the quality of texture in meat products that would be beneficial to the meat industry for both quality control and product development purposes.

     

EFFECTS OF HOT PROCESSING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF

This study was designed to evaluate the effects of combinations of boning temperature (hot = HP, cold = CP), time when patties were processed (immediately after grinding and before freezing = BF; after freezing and thawing of bulk ground beef = AF), and use of texturized soy concentrate (% usage = 0 or 20% substitution, rehydrated either in a ratio of 2.6:1 or 1.5:1) on sensory, Instron and cooking properties of ground beef patties. With the exception of HP -0% soy patties, both sensory and instrumental measures of tenderness revealed AF patties to be more tender than BF patties. BF patties received higher juiciness scores and cooking yields than AF patties. Soy usage reduced Instron values, juiciness scores, cooking loss, patty shrinkage during cooking and beef flavor intensity scores. These results indicate that the use of HP beef in combination with soy should not detrimentally affect ground beef as used in the school lunch program.     

Physico-chemical and organoleptic properties of patties from hot, chilled and frozen goat meat

The effects of processing hot versus chilled goat meat, as such and after freezing in chunk or mince forms, were studied in relation to physico-chemical and organoleptic properties of patties. The differences in the pH of the meat samples were non-significant (P < 0·05) at 3–4 h post mortem (PM) at room temperature (30°C) and after 24 h at 4°C. The yield of the broiled patties, prepared from hot meat at 3–4 h PM, was significantly lower (P<0·05) as compared to those from chilled meat. However, this trend was reversed, if processing of hot meat into patties was done within 1–2 h PM. Freezing of chilled meat in chunk or mince forms gave significantly higher (P < 0·05) cooking yields than freezing of hot meat in similar forms.

The organoleptic scores of the raw-cooked patties were similar for all treatments. Freezing of precooked patties at −10°C for 10 days, thawing and reheating did not reduce most of the sensory scores significantly (P<0·05). Moisture, protein and fat contents of the broiled patties were not significantly (P<0·05) affected by the treatments. Standard plate count of hot versus chilled meat, for all levels of processing and storage, were within acceptable limits.     

QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES INCORPORATED WITH LINSEED OIL

ABSTRACT

Low‐fat (<10% total fat) chicken meat patties (CMP) with different levels of linseed oil (LO) i.e., 0, 2, 3 and 4% (control, T₁, T₂ and T₃) were evaluated for their nutritive, processing, textural and storage qualities. The cooking yield, fat and moisture retention were comparable in control and LO‐treated products. The dimensional parameters were better maintained for T₂ among the LO treatments_. The sensory panelists rated T₂ as the best among treatments with comparable sensory attributes to control patties. The selected 3% level of LO was compared with the control for color, texture and fatty acid profile. The lightness (L*) and redness (a*) values were significantly (P < 0.05) less, whereas yellowness (b*) was significantly (P < 0.05) higher for the developed CMP than the control. The chewiness value was higher in control, whereas firmness and springiness were comparable in both the products. The total saturated fatty acid (SFA) content was significantly (P < 0.05) decreased, whereas α‐linolenic acid increased significantly (P < 0.05) in the developed CMP. The ratio of polyunsaturated fatty acids (PUFAs) and SFAs was increased, whereas n‐6/n‐3 decreased in developed CMP. CMP with 3% LO remained physicochemically and microbiologically stable with some deterioration in sensory attributes during aerobic refrigerated (4 ± 1C) storage of 25 days.

PRACTICAL APPLICATIONS

LO is a rich source of omega‐3 fatty acid and is used in the feed of the meat animals for nutritionally better quality meat, which requires long period of rearing and is costly. However, the direct incorporation of LO in the processed meat products poses various technological problems. Therefore, the efficacy of LO as a partial substitute of vegetable oil in the low‐fat omega‐3‐enriched meat products was assessed. The developed processing technology can be commercially exploited for the development of functional/health‐oriented meat products with low fat and low energy, rich in omega‐3 fatty acid, and balanced in PUFA and SFA ratio.

     

Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage

Goat meat nuggets were prepared using commercially available textured soy granules and reduced beany flavour full-fat soy paste (FFSP) made by simple processing technology to compare the performance of these proteins in a comminuted meat system. Addition of soy proteins (soy paste and soy granules) did not significantly affect the product yield, pH, moisture and fat percentage whereas protein content and water holding capacity (% expressible water) were significantly (p>0.05) lower in nuggets with 15% soy paste. Lower force was required to compress or shear the sample as hardness, springiness, gumminess and chewiness decreased in soy paste incorporated nuggets. Soy proteins either paste or granules, did not affect sensory attributes except flavour and overall acceptability. Nuggets with soy paste and control ones did not differ significantly for flavour and overall acceptability whereas nuggets with soy granules were rated significantly (p>0.05) lower. The nuggets remained stable with minor changes in physico-chemical, microbiological and sensory quality during frozen storage (-18±1°C) for 90days. It is concluded from this study that FFSP could be successfully incorporated in comminuted meat systems for producing quality products similar to commercially available soy granules.     

Quality characteristics and storage stability of patties from buffalo head and heart meats

The study was conducted to evaluate the suitability of using buffalo head and heart meat in emulsion based products preparation and to assess their quality during refrigerated storage. The whole study was carried out in three phases. In phase I, head meat patties (HMP) (treatment I, II and III) were prepared in which head meat was substituted with 15%, 20% and 25% skeletal meat and compared with patties from skeletal meat (control). Treated patties had higher emulsion stability, cooking yield, pH and lower shrink percentage and chewiness than control. Sensory attributes of control and treated patties did not differ significantly. In phase II, HMP were prepared in which head meat was substituted with 20%, 30% and 40% heart meat and similarly compared with control as in phase I. Addition of heart meat in HMP had significantly (P < 0.05) increased pH, cooking yield, moisture, lower protein and fat content than control patties. Hardness, gumminess and chewiness values of control patties were higher than treated patties. HMP with heart meat had higher tenderness than control. Control patties rated better than treated patties during sensory evaluation. In phase III, quality of patties was assessed at refrigerated storage (4 ± 1 °C) for 15 days. The patties remained stable with minor changes in physico‐chemical, microbiological and sensory quality during refrigerated storage for 15 days. Buffalo head and heart meat effectively be utilised in developing patties.     

Effect of Substituting Surimi with Spent Laying Hen Meat on the Physicochemical Characteristics of Fried Fish Paste

Fried fish paste (FFP) samples were divided into four treatments: a control composed of commercial FFP containing no breast meat batter from spent laying hens, and treatments 1, 2, and 3, in which Itoyori surimi was substituted with 7.46, 14.93, and 22.39 % batter from the breast meat of whole spent laying hens, respectively. Moisture content was significantly lower in T3 than in the FFP samples, whereas crude fat was significantly higher in T3. Polyunsaturated fatty acid contents were significantly higher in the control than the other FFP samples, whereas saturated fatty acid contents were significantly higher in T3. The breaking force, deformation, gel strength, and jelly strength values were higher in the control than the other FFP samples during storage. Thiobarbituric acid reactive substances (TBARS), as a measure of lipid oxidation, and volatile basic nitrogen, as a measure of protein degradation, were significantly higher in T3 than in the other samples. Additionally, the control had a significantly lower TBARS level than the other samples. In sensory evaluation, color, aroma, flavor, and juiciness were not significantly different among FFP samples during storage. The results show that physicochemical properties such as gel characteristics, shear force, and fatty acid composition are influenced by substitution with spent laying hen meat batter. However, sensory evaluation scores are less influenced by this substitution.     

Antioxidant activity of pomegranate rind powder extract in cooked chicken patties

The radical scavenging activity, reducing power and phenolic composition of pomegranate rind powder extract (RP) were determined and antioxidant properties of RP was evaluated in cooked chicken patties compared with vitamin C (VC) during refrigerated storage. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); RP 5, RP 10, RP 15 and RP 20 (5, 10, 15 and 20 mg equivalent RP phenolics 100 g^?1 meat, respectively) and VC 50 (50 mg VC 100 g^?1 meat). The RP exhibited significantly (P < 0.05) higher reducing power and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. Incorporation of RP into chicken patties significantly (P < 0.05) reduced the HunterLab L* values compared with control and VC patties. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 308 in control to 441 μg g^?1 in RP 20 patties. Addition of RP to chicken patties did not affect any of the sensory attributes. The values of thiobarbituric acid reactive substances were significantly (P < 0.05) reduced from 1.530 in control patties to 0.135 mg malonaldehyde kg^?1 samples in RP patties. Pomegranate rind powder extract treatment (RP 10, RP 15 and RP 20) substantially inhibited (P < 0.05) lipid oxidation in cooked chicken patties to a much greater extent than VC treatment. Therefore, pomegranate rind powder can be utilized as an excellent natural antioxidant source.     

CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER

Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although the protein, fat, ash and carbohydrate contents of raw beef patties increased by the addition of okara, moisture content decreased. The same trends (except protein content) were observed after cooking. The addition of okara reduced the cholesterol content by about 2–28% for raw beef patties and 6–23% for cooked beef patties. However, addition of okara increased the energy values for raw and cooked beef patties with respect to control with 10% fat. The WHC, cook loss and shrinkage of beef patties improved by the addition of okara. The addition of okara increased the pH, L* and b* values of raw beef patties, but did not affect a* value. The effect of okara on the sensory properties was statistically significant and the overall acceptability scores of samples decreased after more than 7.5% okara powder addition . According to these results, addition of okara powder up to 7.5% can be recommended as an extender in beef patties production to improving certain quality parameters.

PRACTICAL APPLICATIONS

Okara is an abundant by-product of the soy and tofu industries and contains valuable components, including proteins, lipids, fibers and isoflavonoids. The addition of okara powder to beef patties reduces the cholesterol content and improves WHC, cook loss, shrinkage and sensory quality of the products. Okara powder can be added up to 7.5% for the production of patties.     

Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties

Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends contained 57% beef tallow, 0.3% rosemary extract, and 43% of high oleic safflower oil (SO), olive oil (OO), or corn oil (CO). Lipid oxidation, as measured by TBA values, of treatment patties were similar to control patties after 0 and 3 d of refrigerated (2 °C) storage and up to 56 d of frozen (-10 °C) storage. Cooked lipid blend patties having a fat content of 10% or 20% were similar to or higher than control patties for juiciness and were no different for other sensory attributes evaluated. At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10% or 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). Beef patties manufactured with varying lipid blends increased unsaturated fatty acid content and were similar in physical characteristics and sensory attributes of all beef patties formulated without lipid blends. PRACTICAL APPLICATION: The development of healthier beef products that will be more appealing to consumers has long been an industry goal. The authors believe that lipid blends such as the one used in this study could be used to create such products, not only in the form of beef patties, but any number of processed meat products. Because the materials and equipment used to create the lipid blends in this study are widely available, their incorporation into meat products would represent a small capital investment. This is an important factor in bringing a reasonably priced, healthier product to consumers.     

Effect of soy addition on microwavable pocket-type flat doughs

Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water-holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention. Therefore, this study explored the physicochemical changes imparted by microwave baking of pocket-type flat doughs with and without soy added at 10%, 20%, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased "freezable" water. Soy was added to the formulation as a means to improve polymer plasticization. Conventional baking of soy doughs resulted in rubbery and tough products due to changes in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33 ± 1, comparable to that of the conventionally baked control). These data suggest that reduction of water mobility induced by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and 1H nuclear magnetic resonance [1H NMR]) possibly plasticized the starch-gluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket-type flat doughs although further formula optimization is warranted. PRACTICAL APPLICATION: Microwavable pocket-type flat doughs are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery. Microwave heating of such doughs induces the development of crustless products compared to conventionally baked products, resulting in a tough and rubbery texture. Partial substitution of wheat flour with soy, in the form of soy flour and soy milk powder, prevented the deleterious textural changes associated with microwave heating. These results suggest that soy is a functional ingredient for the textural improvement of microwavable pocket-type flat doughs.     

Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron- and Zinc-Fortified Soy Isolate, Concentrate or Flour

Ground beef patties made from 100% beef or beef extended with 20% rehydrated soy isolate, concentrate, or flour, with or without iron and zinc fortification, were evaluated for sensory, shear and cooking properties. With the exception of patties formulated with soy isolate, soy-added patties were rated as more tender (P <0.05) than all-beef patties. Soy isolate imparted textural characteristics to patties that were more similar to those of all-beef patties than to those of soy concentrate or soy flour extended patties. Patties made with soy flour had the highest cooking yields. Also, patties extended with soy flour had lower incidences of rancid flavor, but higher incidences of soy flavor compared with all other beef-soy formulations. Iron and zinc fortification produced a higher frequency of rancid flavor when used with soy isolate and concentrate.     

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

A study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ), rind powder extract (RP) and butylated hydroxyl toluene (BHT) in cooked chicken patties during refrigerated storage. Freshly minced chicken meats were assigned to one of the following four treatments: control (meat treated with no antioxidants); 10 mg equivalent PJ phenolics per 100 g meat; 10 mg equivalent RP phenolics per 100 g meat; 10 mg BHT per 100 g meat. The patties formed from the minced meats were grilled for 20 min and stored under aerobically at 4 °C for 15 days. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 152 in control to 195 and 224 μg/g in PJ and RP patties. Addition of PJ or RP did not affect any of the sensory attributes. The TBARS values were significantly (P < 0.05) reduced from 1.272 in control patties to 0.896, 0.763 and 0.203 mg malonaldehyde per kg samples in BHT, PJ and RP patties, respectively. The RP treatment substantially inhibited (P < 0.01) lipid oxidation in cooked chicken patties to a much greater extent than BHT treatment. The PJ or RP at a level of 10 mg equivalent phenolics/100 g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat

ABSTRACT:  This study was aimed at developing value-added low sodium chloride (NaCl), phosphate-free restructured patties using minced channel catfish ( Ictalurus punctatus ) belly flap meat. The effect of microbial transglutaminase (MTGase) and nonmeat proteins (isolated soy protein, ISP, and whey protein concentrate, WPC; 1.7%, respectively) alone and in combination were evaluated to improve cooking yield and textural properties in patties with reduced NaCl and no phosphate. The concentration effect of MTGase (0.05% to 0.7%) was also studied. The addition of MTGase increased textural properties such as binding strength, hardness, cohesiveness, chewiness, and springiness, but decreased cooking yield of the patties ( P < 0.05). Isolated soy protein increased cooking yield ( P < 0.05), but did not affect textural properties. Inclusion of WPC did not increase cooking yield or impact textural properties of patties. The combination of MTGase and ISP significantly increased both the cooking yield and textural properties of patties. As the concentration of MTGase increased at constant ISP, the textural properties of cooked patties significantly increased, but cooking yield decreased ( P < 0.05). In conclusion, we suggest that the combination of 0.05% to 0.1% of MTGase with 1.7% ISP is optimal for development of a low NaCl, phosphate-free patty using minced catfish belly flap meat.