Baugreet Sephora, Kerry Joseph P, Botineştean C, Allen Paul, Hamill Ruth M
Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland; Food Packaging Group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland.
Food Packaging Group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland.
Meat Sci. 2016 Dec;122:40-47. doi: 10.1016/j.meatsci.2016.07.004. Epub 2016 Jul 9.
The effects of clean label functional protein ingredients; pea protein isolate (PPI), rice protein (RP) and lentil flour (LF), at 3% and 7% inclusion levels on technological and shelf life parameters of beef patties were evaluated over 12days. Protein content in the RP7 treatment was higher (P<0.05) than controls, but did not differ significantly from PPI7 and RP3. No effects on moisture, fat or ash content were detected. LF addition reduced product hardness, cohesiveness, gumminess and chewiness compared with controls. RP-enriched and control patties were associated with lower lipid oxidation over storage than PPI- and LF-enriched patties. RP had a differential effect on (L*), (a*) and (b*) when compared with controls. Microbiological characteristics for all treatments were acceptable after 12days. Protein fortified beef patties with a softer texture and acceptable technological properties targeted for ease of consumption by older adults were produced in an attempt to reach dietary targeted protein requirements for this segment.
研究了清洁标签功能蛋白成分（豌豆分离蛋白（PPI）、大米蛋白（RP）和扁豆粉（LF））在添加量为3%和7%时，对牛肉饼工艺和保质期参数的影响，为期12天。RP7处理组的蛋白质含量高于对照组（P<0.05），但与PPI7和RP3组无显著差异。未检测到对水分、脂肪或灰分含量的影响。与对照组相比，添加LF降低了产品的硬度、内聚性、黏性和咀嚼性。在储存过程中，富含RP的肉饼和对照肉饼的脂质氧化程度低于富含PPI和LF的肉饼。与对照组相比，RP对（L*）、（a*）和（b*）有不同的影响。12天后，所有处理的微生物特性均符合要求。为满足老年人易于食用的需求，生产了质地较软且工艺性能良好的蛋白质强化牛肉饼，以达到该人群的膳食蛋白质目标需求量。
