Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
| Autor: | Andrea Carla da Silva Barretto, Letícia Yuri Nagai, Talita Maira Goss Milani, Natália Righetti Rocha Trinca, Gisandro Reis de Carvalho |
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| Přispěvatelé: | Universidade Estadual Paulista (Unesp) |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Control treatment
sensory evaluation lcsh:TX341-641 04 agricultural and veterinary sciences physicochemical properties Maltodextrin 040401 food science Beef burger chemistry.chemical_compound 0404 agricultural biotechnology protein-polysaccharide interactions chemistry lcsh:Technology (General) meat products lcsh:T1-995 Food science lcsh:Nutrition. Foods and food supply Food Science Biotechnology Textured soy protein |
| Zdroj: | Food Science and Technology, Issue: ahead, Published: 26 OCT 2017 Food Science and Technology v.37 suppl.1 2017 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Iss 0 (2017) Food Science and Technology, Volume: 37 Supplement 1, Pages: 10-16, Published: 26 OCT 2017 Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| ISSN: | 0101-2061 |
| Popis: | Made available in DSpace on 2018-12-11T17:16:20Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-12-01. Added 1 bitstream(s) on 2021-07-15T14:33:49Z : No. of bitstreams: 1 S0101-20612017000500010.pdf: 1148258 bytes, checksum: a502cbd9d8ca586c2e27fee842a405d2 (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and then the effect on physicochemical and sensory properties was evaluated. MD and TSPMD presented higher yield and TSPMD showed lower value for the shrinkage analysis; these results showed the positive influence of the maltodextrin in reducing water loss. CL and TSPCL were harder than the control treatment. CLMD had higher approval in sensorial acceptance than MD and TSPCL. The addition of these extenders in the beef burgers improved the cooking properties, texture and sensorial acceptance, showing the importance of the addition of these ingredients to the final product. Food Engineering and Technology Department – DETA Institute of Biosciences Humanities and Exact Sciences – IBILCE Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESP Food Engineering and Technology Department – DETA Institute of Biosciences Humanities and Exact Sciences – IBILCE Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESP |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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