Development and sensory evaluation of the beef-barley burger.

摘要

Following extensive testing, it was determined that 10% hydrated cracked waxy hull-less barley incorporated into 90/10 (percent lean/percent fat) ground beef produced patties that were as acceptable to adult and youth consumers in appearance, flavor, and texture as 80/20 ground beef control patties. Adult consumers found the beef-barley patties were more acceptable than the 90/10 control, while the youth consumers rated them equally. The beef-barley burger had substantially higher cook yields and water retention than either of the controls. Tenderness values, measured by Warner-Bratzler shear, were similar between the 80/20 control and the lower fat (10-11%) beef-barley burger, indicating that the barley had a tenderizing effect on 90/10 ground beef. Proximate analysis revealed that the beef-barley patty was no different than the controls in protein content. Ash, carbohydrate, and water increased proportional to fat decreases in patties with waxy barley. Mineral composition was not substantially different among the controls and beef-barley patties, with the exception of increased sodium in the beef-barley burger. This was due to the addition of beef-flavored bouillon during hydration of the barley. Aerobic plate counts indicated that, after 6 days of refrigerated storage, the beef-barley patty did not spoil any faster than controls. Thiobarbituric acid numbers (an indication of lipid oxidation) suggested that waxy barley incorporated into ground beef may have an antioxidant effect when patties are stored for more than 90 days.