Journal
MEAT SCIENCE
Volume 122, Issue -, Pages 40-47Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.07.004
Keywords
Elderly; Sarcopenia; Clean label; Functional ingredients; Protein-enriched; Beef patties
Categories
Funding
- FIRM programme [11/F/045]
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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 12 days. 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 12 days. 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. (C) 2016 Published by Elsevier Ltd.
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