Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/v405sd75b

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  • 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).
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