Optimization of Plant Additive-containing Formulations for Beef Patties and Its Effect on Beef Minced Meat Quality
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Abstract:
In order to obtain a healthy beef patty formulation containing plant-derived additives with good quality and low fat, this study explored the effects of carrageenan, blending oil and shiitake mushrooms on the quality and microstructure of beef minced meat based on the Box-Behnken design principle. The results showed that the addition of carrageenan, vegetable oil and shiitake mushroom had significant effects on the protein content, water content, fat content, color, sensory score and hardness of beef minced meat (p<0.05). An equation was obtained via the response surface test and then verified: Sensory score=32.00+73.83?carrageenan addition amount+3.23?grease addition amount+ 4.37?mushroom addition amount-126.92?(carrageenan addition amount)2 -0.15?(grease addition amount)2 -0.16?(mushroom addition amount)2. The verification results showed that the optimized group with added mushrooms had reduced hardness, chewiness and recovery. The treatment group with added oil only had the greatest elasticity and adhesion; the optimized group with added mushrooms had a denser structure, and the traces left by degreasing were more uniform. Conclusion: The optimum amounts of plant-derived additives for addition were 0.29%, 11.04% and 13.68% for carrageenan, blending oil and shiitake mushroom, respectively. This study provides a reference for the research on low-fat healthy beef patties, and a theoretical basis for the investigations on the impact of different additives on beef minced meat quality.
