Quality, sheif-life, cooking loss and sensory attributes evaluation of fresh and frozen stored ground beef patties containing variety meats and legumes

摘要

Variety meats (tongue, lung and masseter muscles) and legumes (defatted soy flour or chick pea) were incorporated in ground beef (GB) to improve their functional properties and to reduce their price. Legumes were added to GB in a constant ratio (20percent), while the variety meats (VM) were replace lean meat in different ratios (20,30 and 40 percent from mixture weight). The ground beef mixtures (GBM) were prepared in patties form, which were physically, chemically and microbiologically analyzed.The effect of prolonged storage (at-18 deg C for 6 months) on the patties quality was studied. Also cooking losses and sensory attributes of fresh and frozen stored patties were also determined for four different cooking methods (roasting (A&B), microwave and deepfat frying). The pH and water holding capacity (WHC) were decreased, while plasticity was increased gradually during frozen storage. The decreasing of WHC was higher for GBM contained defatted soy flour (DSF) than GBM contained chick pea (CP) and control. The increasing of plasticity was higher in GBM contained DSF than other samples. Titratable acidity (TA) was increased progressively with increasing of storage time. Amino-N, total volatile basic nitrogen (TVBN) and thiobarbituric acid (TBA-value) were slightly increased during frozen storage but they were within the permissible limits. The total soluble nitrogen (TSN) and total soluble protein nitrogen (TSPN) were decreased, while the non-protein nitrogen (NPN) was increased for all samplesduring frozen storage. The total aerobic plate count (TAPC) of GBM contained DSF was higher than other samples. All kinds of microorganisms studied were decreased, but total psychrotrophic plate count (TPPC) was gradually increased by frozen storage.Salmonella and Shigella were not detected in all samples. Microwave cooking had the highest cooking losses for all fresh and stored GBM-patties. The cooking losses of control samples were higher than the other GBM-patties in all cooking methods studied.The cooking losses were affected by the prolonged frozen storage. The lowest cooking losses were observed by masting B cooking.