Sugar Beet Pulp Protein Isolate as A Partial Meat-Substitute in Beef Burger and Sausage

摘要

Sugar beet pulp protein isolate (SBPPI) which prepared from sugar beet pulp as a by-product of the sugar industries contained higher level of protein being 92%, however, the color tends to light yellow. Therefore, it was considered to substitute 5, 10, 15, 20, 25% of meat in beef burger and sausage. Substitution with the isolate increased the protein content of meat products from 15.4% to 26.4% with raising the SBPPI level up to 25%. The SBPPI improved the water retention of meat products. Little effects of SBPPI replacements on the amino acid contents and calculated nutritional parameters of fried burger and sausage samples were observed. A negative relationship between cooking yield and either cooling loss or shrinkage percentages was observed. The organoleptic scores indicated that it is enough to replace about 20% of SBPPI to obtain burger or sausage with maximum good quality.