Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada.
Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada.
Meat Sci. 2020 Mar;161:107974. doi: 10.1016/j.meatsci.2019.107974. Epub 2019 Oct 31.
Beef burgers (22% fat) were formulated to contain 5% of pea starch (PS), pea fibre (PF) or their combinations (PS:PF; 75:25, 50:50, 25:75). Wheat crumb treatment served as control. Incorporation of pea fractions into burgers did not affect (P > .05) the colour of fresh burgers or the colour stability over 5 days of storage. All burger treatments containing pea fibre had lower (P < .05) cook loss than those formulated with wheat crumb or pea starch. Wheat crumb burgers were significantly (P < .05) softer, less cohesive and chewy than treatments with pea starch and fibre fractions. While panelist feedback suggest that 50:50 blend resulted in optimal firmness and juiciness characteristics, the acceptability mean scores of all pea starch and pea fibre blends were equivalent to wheat crumb control for all attributes which suggests that all combinations of pea starch and fibre can be utilized as gluten free alternatives to wheat crumb for meat binder applications without any detrimental impact on consumer acceptability.
将牛肉汉堡（脂肪含量 22%）配方设计为含有 5%的豌豆淀粉（PS）、豌豆纤维（PF）或它们的混合物（PS:PF；75:25、50:50、25:75）。小麦面包屑处理作为对照。将豌豆各部分掺入汉堡中不会影响（P > .05）新鲜汉堡的颜色或在 5 天储存期间的颜色稳定性。所有含有豌豆纤维的汉堡处理的烹饪损失均低于用小麦面包屑或豌豆淀粉制成的汉堡处理（P < .05）。小麦面包屑汉堡明显（P < .05）比含豌豆淀粉和纤维的处理更柔软、凝聚力和耐嚼。虽然小组反馈表明 50:50 混合体产生了最佳的坚固度和多汁性特征，但所有豌豆淀粉和豌豆纤维混合物的可接受性平均分数与小麦面包屑对照在所有属性上都是等效的，这表明豌豆淀粉和纤维的所有组合都可以作为无麸质替代品用于肉粘合剂应用，而不会对消费者的可接受性产生任何不利影响。
