Evaluation of Frozen Beef Patties Containing Soy Protein.

摘要

Four samples of textured soy protein (TSP) and two of granular soy protein concentrate (SPC) were incorporated into ground beef at levels of 20 and 30% in accord with Food Nutrition Service Notice 219. Patties prepared therefrom together with an all-beef control were frozen and examined at 0, 3, 6, 9 12 months. Examination included proximate analysis; ph, peroxide and thiobarbituric acid values; and, after standardized cooking, evaluation by three types of panels for flavor, tenderness, appearance, aroma, juiciness, and over-all acceptability. Soy additives did not promote oxidative or sensory changes during 12 months frozen storage.