干土豆提取物可提高鲜牛肉饼和预煮牛肉饼的持水能力、货架期和感官特性。
Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties.
机构信息
Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
School of Food Science, Washington State University, Pullman, WA 99164, United States.
出版信息
Meat Sci. 2019 Mar;149:156-162. doi: 10.1016/j.meatsci.2018.11.022. Epub 2018 Nov 29.
The objective was to examine shelf stability, cooked product yield, and sensory characteristics of beef patties that had no binder (Control), incorporated soy flour (Textured Vegetable Protein; TVP) or one of three dry potato extracts: X-TRATOS™ (potato extract), X-TRATOS™ O (potato extract with mustard), or X-TRATOS™ W (potato extract with sodium acid pyrophosphate). In retail display patties, all binders decreased discoloration and lipid oxidation compared to Control, and X-TRATOS™ O was superior (P < 0.05) to all other treatments. Cooking yield was higher (P < 0.05) in patties containing potato extracts compared with patties containing TVP, which had higher yield than Control patties. Beef patties with potato extracts were juicier (P < 0.05) than Control and TVP patties and had higher (P < 0.05) overall acceptability than Control patties. We conclude that potato extracts are effective binders for use in fresh or precooked beef patties because they improve retail shelf life, cooked product yield, and sensory characteristics.
本研究旨在研究无粘结剂（对照）、添加大豆粉（组织化植物蛋白；TVP）或三种干土豆提取物（X-TRATOS ™ （土豆提取物）、X-TRATOS ™ O（含芥末的土豆提取物）或 X-TRATOS ™ W（含焦磷酸钠的土豆提取物））的牛肉饼的货架稳定性、成品产率和感官特性。在零售展示饼中，与对照相比，所有粘结剂均降低了变色和脂质氧化程度，而 X-TRATOS ™ O 优于（P < 0.05）所有其他处理方法。与 TVP 相比，含土豆提取物的肉饼的烹饪产率更高（P < 0.05），而 TVP 的产率高于对照肉饼。与对照和 TVP 饼相比，含有土豆提取物的牛肉饼更嫩（P < 0.05），且总体可接受性高于对照饼。我们得出结论，土豆提取物是新鲜或预煮牛肉饼的有效粘结剂，因为它们可以提高零售货架期、成品产率和感官特性。
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