THE EFFECTS OF COLORED TEXTURED SOYBEAN PROTEIN (TSP) ON SENSORY AND PHYSICAL ATTRIBUTES OF GROUND BEEF PATTIES

Authors


3To whom correspondence should be sent. Departamento Tecnologia de Alimentos, Avenida Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL., México. TEL: (52) 81-83284262, FAX: (52) 81-83284322, E-mail: sserna@campus.mty.itesm.mx

ABSTRACT

Defatted soybean flour mixed with a combination of 0.03% Red No. 40 and 0.01% annatto (Bixa orellana) colorants was extruded into textured soy protein (TSP) in a counter-rotating twin extruder to produce a red-meat like product suitable for hamburger patties. Ground beef patties were processed replacing the meat (15 and 30%) with resulting hydrated textured soybean protein (TSP) prepared with and without the colorants. The resulting cooked patties were evaluated by eight trained judges for tenderness, juiciness, number of chews, beef flavor and overall flavor quality using a nine point nonstructured horizontal scale. Other patty characteristics examined included cooking losses (weight loss and diameter reduction) and color, by tristimulus colorimetric measurement. The results from sensory analysis revealed that ground beef patties with high TSP level were more tender than control, and they had less beef flavor and overall flavor quality. Weight loss was not significantly (P > 0.05) affected by TSP level but the patties with 30% TSP showed less shrinkage than the others. Results of the study suggested that while patties with 15% TSP had sensory attributes similar to the control, adding 30% TSP with coloring significantly (P < 0.05) increased the redness of the patties.

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