Abstract
This study examines the implications of PEF as an alternative fat replacer on nutritional composition, display storage stability, product quality, and its practical application for beef patties. Four different beef patties were formulated with 0, 2.5, 5.0, and 7.5% PEF. Addition of the PEF in beef patties resulted in a significant increase in moisture, ash, and total dietary fiber while decreasing protein and fat contents. The cooking yield, moisture, and fat retention of the PEF beef patties were significantly higher than the control patty. The tenderness and juiciness scores of the PEF beef patties were significantly increased compared to the control. The lightness and redness values of raw patties were superior to the control during storage time. The amounts of thiobarbituric acid-reactive substances (TBARS) were lower in PEF beef patties than the control patties during 7 days of storage at 4°C. These results suggested that PEF could be used as a natural antioxidant fat replacer in beef patties without losing sensory and visual quality. In addition, the utilization of PEF may improve nutritional values including dietary fiber and display storage stability in beef patties.
Highlights
Consumers are becoming more discretionary and complicated in their decisions, influenced by economic condition, health concerns, and change in the meat industry regarding nutritional composition
The moisture content of Purple eggplant flour (PEF) was 5.21%, lower than that reported by Uthumporn et al [6], probably due to the lower temperature used in drying process
The fat content of PEF was 1.87%, similar to the results reported by Uthumporn et al [6]
Summary
Consumers are becoming more discretionary and complicated in their decisions, influenced by economic condition, health concerns, and change in the meat industry regarding nutritional composition. As consumers become more health conscious, it will be ideal to reduce fat content, enhance dietary fiber, and increase palatability in meat products including meat patties. Reducing fat content can cause quality, visual juiciness/tenderness, and yield problems [1]. It has been known that fat in meat products improves water holding capacity, texture, sensory attributes, cooking yields, emulsion stability, and consumer acceptance [2]. Fat replacers should be recognized as a sensorial and functional enhancer with healthy and safety benefits. Functional components of fat replacers can have a significant role in the promotion of well-being and preventing disease. Various types of starch and dietary fiber from cereal and legumes have been utilized in an International Journal of Food Science attempt to improve nutritional quality along with cost reduction of meat-based patties [5]
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