التفاصيل البيبلوغرافية
| العنوان: |
Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch |
| المؤلفون: |
Mohamed F. Eshag Osman, Abdellatif A. Mohamed, Mohammed S. Alamri, Isam Ali Mohamed Ahmed, Shahzad Hussain, Mohamed I. Ibraheem, Akram A. Qasem |
| المصدر: |
Foods, Vol 10, Iss 6, p 1157 (2021) |
| بيانات النشر: |
MDPI AG, 2021. |
| سنة النشر: |
2021 |
| المجموعة: |
LCC:Chemical technology |
| مصطلحات موضوعية: |
beef patties, corn starch, Osan, tenderness, cooking loss, Chemical technology, TP1-1185 |
| الوصف: |
Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and 15% Osan and storage for 30 or 60 days at −20 °C. The tested parameters included cooking loss, microstructure image, firmness, color, and sensory evaluation of the prepared patties. Along with Osan, native corn starch was used as control and considered the patties with added animal fat. The data showed that Osan reduced the cooking loss and dimensional shrinkage significantly (p < 0.05), whereas the moisture retention, firmness and color of beef patties were improved. The sensory evaluation indicated enhanced tenderness and juiciness without significant alteration of flavor, color, and overall acceptability of the cooked patties. Microstructure images of cooked patties indicated uniform/cohesive structures with small pore size of patties shaped with Osan. Obviously, good storability of the uncooked patties was reflected on the physiochemical, textural, color, and sensory evaluation of the cooked patties, which points to the benefit of using Osan in frozen patties and signifies possible use in the meat industry. The overall sensory acceptability scores were given to cooked patties containing Osan starch as well as the native starch, whereas 15% animal fat was favored too. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/10/6/1157; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods10061157 |
| URL الوصول: |
https://doaj.org/article/3231817f75eb4b5b8c18b479b1d67c95 |
| رقم الانضمام: |
edsdoj.3231817f75eb4b5b8c18b479b1d67c95 |
| قاعدة البيانات: |
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