Evaluation of Frozen Beef Patties Containing Soy Protein

Abstract

Four samples of textured soy protein (TSP) and two of granular soy protein concentrate (SPC) were incorporated into ground beef at levels of 20 and 30% in accord with Food Nutrition Service Notice 219. Patties prepared therefrom together with an all-beef control were frozen and examined at 0, 3, 6, 9 12 months. Examination included proximate analysis; ph, peroxide and thiobarbituric acid values; and, after standardized cooking, evaluation by three types of panels for flavor, tenderness, appearance, aroma, juiciness, and over- all acceptability. Soy additives did not promote oxidative or sensory changes during 12 months frozen storage.

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Document Details

Document Type
Technical Report
Publication Date
Jun 01, 1974
Accession Number
ADA012158

Entities

People

  • Anthony W. Kotula
  • E. P. Young
  • G. G. Twigg

Organizations

  • Agricultural Research Service

Tags

DTIC Thesaurus Topics

  • Acceptability
  • Additives (Chemicals)
  • Agriculture
  • Analysis Of Variance
  • Chemical Analysis
  • Chemistry
  • Commerce
  • Condiments
  • Engineering
  • Fatty Acids
  • Food
  • Maryland
  • Peroxides
  • Statistical Analysis
  • Test And Evaluation
  • United States
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Gender and Food Studies