Abstract:
The effect of adding a high moisture gel manufactured from a combination
of konjac flour (2%) and kappa carrageenan (1%) to a reduced fat ground beef
system was evaluated. Lean beef (95-10) and 50-50 fat beef trimmings were used
to manufacture reduced fat ground beef patties containing konjac flour/carrageenan
(K/C) gel at varying levels (5% fat/15% K/C gel; 10% fat/10% K/C gel; 15% fat/5%
K/C gel) and compared to a 20% fat (0% K/C gel) control.
With experienced panelists, the addition of 5% K/C gel did not significantly
effect mean scores for the palatability characteristics (aroma, juiciness,
texture/mouthfeel), although it did significantly (p<0.05) change mean scores for the
visual characteristics (cooked color, visible gel and overall appearance). Increasing
the amount of K/C gel to 10% did not result in any significant difference in mean
scores of the various palatability characteristics. There were, however, significant
differences (p<0.05) in mean scores of the visual traits when compared to control
patties. Mean scores for both the visual and palatability characteristics for the 15%
added K/C gel treatment were significantly lower (p≤0.05) than either the 5% or
10% fat K/C gels or the control.
A similar trend existed in consumer acceptability and purchase intent
sensory tests. Results indicated that the K/C gel could be utilized to reduce fat
levels from 20% to 10 and 15% without any significant effect upon acceptability.
Further reduction of fat level to 5% by adding 15% K/C gel, however, resulted in a
significant reduction (p≤0.05) in consumer acceptability and desire to purchase.
There were no significant differences (p>0.05) in cooking yields between the
control (20% fat) and the reduced fat treatments (5, 10 and 15% fat). Mean surface
area, however, was increased significantly (p≤0.05) as the level of K/C gel was
increased.
There were no significant differences for Hunter colorimeter L-values for
reflectance between treatments or the control. However, mean scores for both the
a-value (redness) and the b-value (yellowness) were significantly lower in all
treatments than in the control patties indicating a shift towards a gray (neutral) color
as the amount of K/C gel increased. There was no significant difference between
the 10% (10% K/C gel) and 15% fat (5% K/C gel) for either redness (a-value) or
yellowness (b-value).
