Use of Glandless Cottonseed and Sunflower Seed Products in Batter/Breading for Fried Beef Patties

This study indicates that defatted glandless cottonseed flour (GCF) 01 sunflower seed protein isolate (SI) incorporated in the batter/breading system can impart their antioxidant effect to the meat of fried beef patties. Coarsely ground lean beef patties were coated consecutively with dry ingredient (wheat flour for control and 1:1 mixture of wheat flour-GCF or wheat flour-SI for experimental samples), batter made of 1 part of dry ingredient and 2 parts of water, and finally dry ingredient. Ground beef and dry ingredients each contained 1% salt. Use of GCF or SI in the coating mixes greatly reduced the thiobarbituric acid values of the meat when the coated patties were fried and stored at 4°C for 5 days.