Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein

International Journal of Food Properties

Volumn 6, Issue 3, 2003, Pages 519-529

  Kassama, L S ^a   Ngadi, M O ^a   Raghavan, G S V ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Meat patty; Pan frying; Pore size distribution; Porosity; Soy protein; Texture

Indexed keywords

FOOD PRODUCTS; PORE SIZE; PROTEINS; TEXTURES;

COOKING LOSS;

FOOD PROCESSING;

STAPHYLOCOCCUS PHAGE 187;

EID: 0242270032     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120021456     Document Type: Article

References (33)

1. Huang, J.; Zayas, J.F.; Bowers, J.A. Functional properties of sorghum flour as an extender in ground beef patties. J. Food Quality 1997, 22, 51-61.
2. Troutt, E.S.; Hunt, M.C.; Johnson, D.E.; Claus, J.R.; Kastner, C.L.; Kropf, D.H. Characteristics of low-fat ground beef containing textured-modifying ingredients. J. Food Sci. 1992, 57 (1), 19.
3. Rocha-Garza, A.E.; Zayas, J.F. Effect of wheat germ protein flour on the quality characteristics of beef patties cooked on a griddle. J. Food Process. Pres. 1995, 19, 341-360.
4. Ngadi, M.O.; Kassama, L.S.; Raghavan, G.S.V. Porosity and pore size distribution in cooked meat patties containing soy protein. Canadian Biosystems Engineering 2001, 43 (3), 17-24.
5. Lockmiller, N.R. What are textured protein products? Food Technol. 1972, 26, 56-58.
6. Drake, S.R.; Hinnergardt, L.C.; Kluter, R.A.; Prell, P.A. Beef patties: the effect of textured soy protein and fat levels on quality and acceptability. J. Food Sci. 1975, 40, 1065-1067.
7. Lecomte, N.B.; Zaya, J.F.; Kastner, C.L. Soya protein functional characteristics improved in comminuted meats. J. Food Sci. 1993, 58 (3), 464-466.
8. Ray, F.K.; Parrett, N.N.; van Stavern, B.D.; Ockerman, H.W. Effect of soy level and storage time on the quality characteristics of ground beef patties. J. Food Sci. 1981, 46, 1661-1664.
9. Smith, G.C.; Marshall, W.H.; Carpenter, Z.L. Textured soy proteins for use in blended ground beef patties. J. Food Sci. 1976, 41, 1148-1152.
10. Ma, C.-Y.; Yiu, S.H.; Khanzada, G. Rheological and structural properties of Wiener-type product substituted with vital wheat gluten. J. Food Sci. 1991, 56 (1), 228-233.
11. Rhodes, D.N.; Jones, R.C.D.; Chrystall, B.B.; Harries, J.M. Meat texture II: the relationship between subjective assessment and compressive test on roast beef. J. Textural Studies 1972, 3, 298-309.
12. Rocha-Garza, A.E.; Zayas, J.F. Quality of broiled beef patties supplemented with wheat germ protein flour. J. Food Sci. 1996, 61 (2), 418-421.
13. Brennan, J.G.; Jowwit, R.; Williams, A. Sensory and instrumental measurement of 'brittleness' and 'crispness' in biscuits. Forth-International Congress of Food Science and Technology, Madrid, Spain, Sept 22-27, 1974.
14. Lin, K.W.; Keeton, J.T. Textural and physicochemical properties of low-fat, precooked ground beef patties containing carrageenan and sodium alginate. J. Food Sci. 1998, 63 (4), 571-574.
15. Cross, H.R.; Berry, B.W.; Wells, L.H. Effect of fat level and source on the chemical, sensory and cooking properties of ground beef patties. J. Food Sci. 1980, 45, 791-793.
16. Berry, B.W.; Bigner-George, M.E.; Eastridge, J.S. Hot processing and grind size affect properties of cooked patties. Meat Sci. 1999, 53, 37-43.
17. Ju, J.; Mittal, G.S. Relationships of physical properties of fat-substitute, cooking methods and fat levels with quality of ground beef patties. J. Food Process. Pres. 2000, 24, 125-142.
18. Karathanos, V.T.; Kanellopulos, N.K.; Belessiotis, V.G. Development of porous structure during air drying of agricultural plant products. J. Food Eng. 1996, 29, 167-183.
19. Rahman, M.S.; Al-Amri, O.S.; Al-Balushi, I.M. Pore and physico-chemical characteristics of dried tuna produced by different methods of drying. J. Food Eng. 2002, 53, 301-313.
20. Gogoi, B.K.; Alavi, S.H.; Rizvi, S.S.H. Mechanical properties of protein-stabilized starch-based supercritical fluid extrudates. Int. J. Food Prop. 2000, 3 (1), 37-58.
21. Pietsch, W. Readily engineering agglomerates with special properties from micro- and nanosized particles. Chem. Eng. Prog. 1999, 95 (8), 67-81.
22. Hicsasmaz, Z.; Clayton, J.T. Characterization of the pore structure of starch based food materials. Food Struct. 1992, 11, 115-132.
23. Farkas, B.E.; Singh, R.P. Physical properties of air-dried and freeze-dried chicken while meat. J. Food Sci. 1991, 56 (3), 611-615.
24. Karathanos, V.T.; Saravacos, G.D. Porosity and pore size distribution of starch materials. J. Food Eng. 1993, 18, 259-280.
25. Datta, A.K.; Zhang, J. Porous Media Approach to Heat and Mass Transfer in Solid Foods; St. Joseph, MI: ASAE, 1999; Paper No: 99-3068.
26. Webb, P.A.; Orr, C. Analytical Methods in Fine Particle Technology; Norcross, GA: Micromeritics Instrument Corporation, 1997.
27. Mansour, E.H.; Khalil, A.H. Characteristics of low-fat beefburger as influence by various types of wheat fibers. Food Res. Int. 1997, 30 (3/4), 199-205.
28. Trius, A.; Sebranek, J.G.; Rust, R.E.; Car, J.M. Low-fat bologna and beaker sausage: effect of carrageenans and chloride salts. J. Food Sci. 1994, 59, 941-945.
29. Montejano, J.G.; Hamann, D.D.; Lanier, T.C. Comparison of two instrumental methods with sensory texture of protein gels. J. Textural Studies 1985, 16, 403-424.
30. Andersson, Y.; Lundgren, B. Sensory texture/consistency descriptors of beef patties containing protein products. J. Textural Studies 1981, 12, 217-241.
31. Brown, L.M.; Zayas, J.F. Effect of com germ protein on the quality characteristics of beef patties heated by microwave. J. Food Process. Pres. 1990, 13, 155-168.
32. Rahman, M.S. Towards prediction of porosity in foods during drying: a brief review. Dry. Technol. 2001, 19 (1), 3-15.
33. Pan, Z.; Singh, R.P. Physical and thermal properties of ground beef during cooking. Lebensmittel-Wissenschaft und-Technologie 2001, 34, 437-444.