Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea.
Meat Sci. 2012 Dec;92(4):464-8. doi: 10.1016/j.meatsci.2012.05.012. Epub 2012 May 24.
This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties. GRF had a lower cook loss among the treatment groups due to an increase in fat and moisture retentions (p<0.05). GRF lowered texture profile values for hardness, gumminess, springiness, and chewiness (p<0.05) of the patties, which are generally beneficial for this product. The beef patties with GRF were juicier and more tender than the control and other treatments (p<0.05). Hedonic scores for juiciness, tenderness and overall acceptability were the highest for the beef patties with 1 and 3% GRFs, suggesting that GRF may be an effective functional ingredient to improve the textural quality of seasoned beef patties.
本研究旨在确定糯米粉（GRF）是否可以作为功能性食品添加剂，以潜在替代玉米淀粉（CS）、大豆分离蛋白（SPI）和/或三聚磷酸钠（STPP），从而改善调味牛肉饼的物理化学和感官特性。由于脂肪和水分保持增加（p<0.05），GRF 组的烹饪损失低于其他处理组。GRF 降低了肉饼的质地剖面值，硬度、粘性、弹性和咀嚼性（p<0.05），这通常对该产品有益。与对照和其他处理相比，含有 GRF 的牛肉饼更多汁、更嫩（p<0.05）。对于多汁性、嫩度和整体可接受性的喜好评分，含有 1%和 3%GRF 的牛肉饼最高，这表明 GRF 可能是一种有效的功能性成分，可以改善调味牛肉饼的质地质量。
