Abstract
The effects of clean label functional protein ingredients; pea protein isolate (PPI), rice protein (RP) and lentil flour (LF), at 3% and 7% inclusion levels on technological and shelf life parameters of beef patties were evaluated over 12 days. Protein content in the RP7 treatment was higher (P < 0.05) than controls, but did not differ significantly from PPI7 and RP3. No effects on moisture, fat or ash content were detected. LF addition reduced product hardness, cohesiveness, gumminess and chewiness compared with controls. RP-enriched and control patties were associated with lower lipid oxidation over storage than PPI- and LF-enriched patties. RP had a differential effect on (L*), (a*) and (b*) when compared with controls. Microbiological characteristics for all treatments were acceptable after 12 days. Protein fortified beef patties with a softer texture and acceptable technological properties targeted for ease of consumption by older adults were produced in an attempt to reach dietary targeted protein requirements for this segment.
| Original language | English |
|---|---|
| Pages (from-to) | 40-47 |
| Number of pages | 8 |
| Journal | Meat Science |
| Volume | 122 |
| DOIs | |
| Publication status | Published - 1 Dec 2016 |
Keywords
- Beef patties
- Clean label
- Elderly
- Functional ingredients
- Protein-enriched
- Sarcopenia
Fingerprint
Dive into the research topics of 'Development of novel fortified beef patties with added functional protein ingredients for the elderly'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver