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THE EFFECTS OF SOY PROTEIN ADDITION AND FAT LEVEL ON QUALITY ATTRIBUTES OF HAMBURGERS

DOI: 10.19202/j.cs.2016.01.05

Keywords:

meat products, fat, soy protein, functional foods

Summary
Soy protein is one of the most frequently used vegetable protein in meat industry. The addition of soy proteins enables to increase the production yield and to improve the final product’s texture. Soy proteins frequently are used also as fat substitutes in meat products with reduced fat content. The aim of the study was to determine the effect of fat content and soy proteins, isolate and concentrate, addition on cooking yield, area shrinkage and sensory properties of hamburgers. The hamburgers were produced from beef (class II) and pork (class IIB), mixed in two proportions: 60% of beef and 40% of pork meat in control hamburgers, and 70% of beef and 30% of pork in reduced fat hamburgers. The hamburgers were prepared without soy proteins, with 2% soy protein isolate or 2% soy protein concentrate addition. Cooking yield of the products depended on fat content, whereas addition of soy proteins did not affect the attribute. The highest cooking yield was noted for reduced fat hamburgers with the soy protein concentrate addition. Area shrinkage of hamburgers was affected by soy protein addition. The treatments produced with the soy protein isolate, regardless fat level, showed lower area shrinkage than other treatments. Fat content affected palatability, texture and overall liking of hamburgers, whereas soy proteins affected only texture. Palatability, texture and overall liking of control fat hamburgers were scored higher than reduced fat product. The soy protein addition decreased the texture acceptability of hamburgers. In conclusions, it was shown that different soy proteins might have a different impact on products quality with different fat content. Although the soy proteins isolate had a beneficial effect on area shrinkage it decreased texture acceptability of reduced fat hamburgers. More suitable soy protein type for reduced fat hamburgers was the soy protein concentrate due to the fact that it increased the production yield and had no negative effect on palatability of the products.

dr inż. Monika MODZELEWSKA-KAPITUŁA
prof. dr hab. inż. RYSZARD ŻYWICA
University of Warmia and Mazury in Olsztyn
Faculty of Food Sciences
Chair of Industrial Commodity, Basics of Techniques and Energy Management
Plac Cieszyński 1, 10-719 Olsztyn, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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