Effect of value‐enhanced texturized soy protein on the sensory and cooking properties of beef patties

• Published in: Journal of the American Oil Chemists' Society 2002-07, Vol.79 (7), p.703-707
• Main Authors: Heywood, A. A., Myers, D. J., Bailey, T. B., Johnson, L. A.
• Format: Article
• Language: English
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; Extended meat patties; extrusion‐expelling; Food industries; Fundamental and applied biological sciences. Psychology; genetically enhanced soybeans; low‐fat soy flour; Meat and meat product industries; soy flour; soy protein; soybeans
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-002-0546-y

Texturized soy protein (TSP) originating from varieties of value‐enhanced soybeans and commodity soybeans, which were processed by extrusion‐expelling, were incorporated into ground‐beef patties. The soybean varieties included high‐cysteine, low‐linolenic, lipoxygenase‐null, high‐sucrose, low‐saturated‐fat, and high‐oleic. The lower the bulk density was, the better the water‐holding capacity of TSP. Neither property was affected by the protein dispersibility index or residual oil of the low‐fat soy flours from which the TSP was prepared. All extruded‐expelled processed flours from value‐enhanced soybeans made acceptable TSP. The high‐sucrose soybeans produced TSP with higher expansion and improved water‐holding capacity. There were no differences in cooking properties or proximate compositions of patties for all treatments. Inside and outside colors were darker for the TSP‐extended patties than for the all‐beef control, and there was little difference among soybean varieties. The patties containing TSP had significantly more soy flavor and were harder than the all‐beef control patties. Some TSP treatments produced more tender and less cohesive cooked patties than did the all‐beef control.