The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger
الموضوعات :
A. Basati
1
(M. Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
S. E. Hosseini
2
(Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
الکلمات المفتاحية: Carboxymethyl Cellulose, Sensory, Soya burger, Xanthan,
ملخص المقالة :
ABSTRACT: Soya burger is one of the meat replacers with low cholesterol content and saturated fats. Regarding the gums application in food systems, the effect of adding xanthan (0,0.4, 0.6%) and caboxymethylcellulose gums (0,0.4,0.6%) on water holding capacity (WHC), cooking loss, shrinkage and sensory evaluation of soya burger have been investigated. It was found that the samples with xanthan and carboxymethyl cellulose had significantly higher (p<0.05) water holding capacity and shrinkage but lower cooking loss. Sensory analysis indicated that the samples with added mixtures of two gums (0.6+0.6 %) had the highest acceptability by the panelists. Consequently, this research showed that the addition of xanthan and carboxymethyl cellulose gums had successful results in physicochemical and sensory properties of soya burgers.
Akesowan, A. (2010). Quality characteristics of light pork burgers fortified with soy protein isolate. Food Science and Biotechnology, 19 (5), 1143-1149.
Anderson, E. & Berry, B. (2001). Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Research International, 34 (8), 689-694.
Ang, J. F. (1993). Reduction of fat in fried batter coatings with powdered cellulose. Journal of the American Oil Chemists’ Society, 70 (6), 619-622.
Bastos, S. C., Pimenta, M. E. S., Pimenta, C. J., Reis, T. A., Nunes, C. A., Pinheiro, A. C. M., Fabrício, L. F. F. & Leal, R. S. (2014). Alternative fat substitutes for beef burger: technological and sensory characteristics. Journal of Food Science and Technology, 51 (9), 2046-2053.
Chattong, U., Apichartsrangkoon, A., Chaikham, P., Supavititpatana, T. & Bell, A. E. (2015). Viscoelastic properties and physicochemical characteristics of pressurized ostrich-meat emulsions containing gum additives. Innovative Food Science & Emerging Technologies, 32, 64-69.
Cierach, M., M. Modzelewska, K. & Szacilo, K. (2009). The influence of carrageenan on the properties of low-fat frankfurters. Meat Science, 82 (3), 295-299.
Demirci, Z. O., Yılmaz, I. & Demirci, A. S. (2014). Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs. Journal of Food Science and Technology, 51 (5), 936-942.
Endres, J.G. (2001). Soy protein products: characteristics, nutritional aspects, and utilization. AOCS Press.
Foegeding, E. & Ramsey, S. (1986). Effect of Gums on Low‐Fat Meat Batters. Journal of Food Science, 51 (1), 33-36.
Gibis, M., Schuh, V. & Weiss, J. (2015). Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties. Food Hydrocolloids, 45, 236-246.
Haghshenas, M., Hosseini, H., Nayebzadeh, K., Khanghah, A. M., Kakesh, B. S. & Fonood, R. K. (2014). Production of Prebiotic Functional Shrimp Nuggets Using ß-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties. Journal Aquaculture Research Development, 5, 245.
Heywood, A. A., Myers, D. J., Bailey, T. B. & Johnson, L. A. (2002). Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties. Journal of the American Oil Chemists' Society, 79 (7), 703-707.
Ibrahim, M. A., Salama, M. F. & Hussein, A. A. (2011). Production of functional low-fat chicken burger. Australian Journal of Basic and Applied Sciences, 5, (12), 3149-3154.
Lin, S., Huff, H. & Hsieh, F. (2000). Texture and chemical characteristics of soy protein meat analog extruded at high moisture. Journal of Food Science, 65 (2), 264-269.
Luruena M., Vivar-Quintana, M. A. & Revilla, I. (2004). Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Science, 68 (3), 383-389.
Marchetti, L., Andrés, S. & Califano, A. (2013). Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders. LWT-Food Science and Technology, 51 (2), 514-523.
Mc Afee. A. J., Sorley, Mc. E. M., Cuskelly G. J., Moss B. W., Wallace J. M. & Bonham M. P. (2010) Red meat consumption: an overview of the risks and benefits. Meat Science, 84, (1), 1-13.
Ngadi, M., Kassama, L. & Raghavan, G. (2001). Porosity and pore size distribution in cooked meat patties containing soy protein. Canadian Biosystems Engineering, 43, 317-324.
Rather, S. A., Masoodi, F., Akhter, R., Gani, A., Wani, S. & Malik, A. (2015). Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. Journal of Food Science and Technology, 1-9.
Sarteshnizi, A., Hosseini, R., Mousavi, H., Khanghah, A. & Karimi, N. (2015). A review on application of hydrocolloids in meat and poultry products. International Food Research Journal, 22 (3), 872-887.
Soriano, A., Cruz, B., Gómez, L., Mariscal, C. & García Ruiz, A. (2006). Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar (Sus scrofa) meat: A preliminary study. Food Chemistry, 96 (2), 173-184.
Troy, D. J., Desmond, E. M. & Buckley, D. (1999). Eating quality of low‐fat beef burgers containing fat‐replacing functional blends. Journal of the Science of Food and Agriculture, 79 (4), 507-516.
Ulu, H. (2006). Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs. Food Chemistry, 95 (4), 600-605.
