Sensory and Instrumental Texture Characteristics of Low Fat Ground Beef Manufactured with the Addition of Cooked Old Rice

취반 재고미를 청가하여 제조한 저지방 분쇄우육의 관능검사 및 물성학적 특성

  • Whang, Key (Department of Food Science and Technology, Keimyung University) ;
  • Ha, Young-Duck (Department of Food Science and Technology, Keimyung University) ;
  • Kim, Hyuk-Il (Department of Food Science and Technology, Keimyung University)
  • 황기 (계명대학교 식품가공학과) ;
  • 하영득 (계명대학교 식품가공학과) ;
  • 김혁일 (계명대학교 식품가공학과)
  • Published : 1996.08.30

Abstract

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked old rice and a control ground beef containing 30% fat were prepared. Various sensory characteristics and instrumental textures were measured in order to determine the acceptability of low fat ground beef and to find out the most appropriate level of addition of cooked old rice as a fat replacer. Ground beef containg 10% fat had higher flavor and firmness scores than any other ground beef groups. Ground beef with 10% fat plus 5% cooked old rice had higher flavor, particle size, firmness and overall acceptability scores but lower juiciness and tenderness scores than ground beef with higher amount of cooked old rice (10 and 20%) and ground beef with 30% fat. Ground beef containing 10% fat plus 10 and 20% cooked old rice had higher juiciness, tenderness, particle size and overall acceptability scores but lower flavor and firmness scores than any other ground beef groups. Ground beef with 30% fat had higher flavor, juiciness, tenderness and firmness scores but lower particle size and overall acceptability scores. Conclusively, ground beef with the fat content reduced to 10% plus 5 or 10% additional cooked old rice as fat replacer still possessed the desirable sensory and instrumental texture properties.

Keywords

low fat ground beef;cooked old rice;sensory characteristici;instrumental textures;fat replacer