Quality and Acceptability of Value-Added Beef Burger

Abstract

The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. In corporation of textured soy significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste andoverall acceptability in comparison with either control or vegetable extended burgers. Addition of peas andcarrots to uncoated burger significantly reduced the binding scores in raw samples, as well as flavor andjuiciness in cooked samples, however, no significant differences could be observed in the other sensory attributes in both raw andcooked products. Vegetable extended burger had the highest cooking loss percent (20.14), followed by control samples (17.83), while soy extended product had the lowest value (15.82%). Application of batter andbreading to vegetable extended burger significantly improved the investigated sensory parameters in comparison with the uncoated samples. On the other hand, application of batter andbreading to soy extended burger revealed no improvement in the sensory quality attributes in both raw andcooked samples. Addition of soy granules andvegetables significantly increased the moisture, ash andcarbohydrate andreduced the fat content of raw burger patties. Moreover the incorporation of textured soy significantly increased the protein content.