期刊
FOOD CHEMISTRY
卷 388, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132988
关键词
Acetylated corn starch; Beef patties; Cooking properties; Microstructure of beef patties
资金
- King Saud University
The study found that acetylated corn starch can be used as a fat replacer in beef patties, enhancing their physicochemical properties and sensory attributes. The use of acetylated corn starch increased the redness and thickness of the patties, while reducing their firmness and cooking loss.
Acetylated corn starch was used as a fat replacer in beef patties and its effect on the physicochemical, textural, and sensory attributes of the patties was assessed during frozen storage (-20 degrees C) for 60 days. The results showed that acetylated corn starch enhanced the redness, moisture retention, thickness, and sensory attributes of the patties (P <= 0.05). It also reduced the firmness, cooking loss, diameter reduction rate, and dimensional shrinkage of the patties (P <= 0.05). The patties contain 15% acetylated corn starch showed a microstructure similar to that contain 15% animal fat as examined by scanning electron microscopy. Patties containing acetylated corn starch showed high scores of physicochemical properties and sensory attributes, which revealed the beneficial use of this modified starch in meat industry. In conclusion, acetylated corn starch improved the physicochemical properties and sensory attributes of beef patties and can thus be used as fat replacer in meat products.
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