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J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007
QUALITY CHARACTERISTICS OF LOW-FAT BEEF
PATTIES FORMULATED WITH JERUSALEM
ARTICHOKE (HELIANTHUS TUBEROSUS L.)
A.E. EL-BELTAGY**, E. A. BOUDY *AND A. M. GAAFAR
**Food Sci. and Tech. Dept., Faculty of Agric., Menofiya University, Shibin El-Kom, Egypt
*Nut. Dept. Faculty of Home Economic, Menofiya University, Shibin El-Kom, Egypt
Special Food and Nut. Dept., Food Tech. Ins. Res., Agric. Res. Center, Giza, Egypt.
ABSTRACT
Low-fat beef patties were produced by replacing
different levels (25, 50, 75 and 100%) of fat with boiled or
dried Jerusalem artichoke. Quality characteristics of low-fat
patties were evaluated. Generally, no significant differences
were noticed between patties formulated with boiled and
dried artichoke in chemical composition, physical attributes,
color attributes and sensory evaluation. Patties formulated
with boiled or dried Jerusalem artichoke had a significantly
(p≤0.05) higher moisture, ash, protein and carbohydrate
contents than those of control. Total calories were decreased
as the artichoke replacement level increased. Water holding
capacity and cooking yield significantly increased by
increasing of replacement level. Uncooked beef patties
formulated with 75% replacement level had a significantly
higher color attributes. Cooked beef patties formulated with
artichoke had lower red, yellow, blue, visual density and
dominant hue and significantly (p≤0.05) higher brightness
than control, but no significant differences were noticed
in %saturation. Juiciness, chewiness and tenderness were
improved significantly by increasing the replacing levels.
Flavor, appearance and textures did not affect by fat
replacing up to 75% replacement level.
Keywords: low fat; beef patties; jerusalem artichoke; cooking yield; chemical
composition; sensory evaluation.
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Vol.6 (3)2007
INTRODUCTION
High fat intake is associated with increasing the risk of obesity
and some types of cancer, and saturated fat is associated with high
blood cholesterol and coronary heart disease (AHA, 1969; USDA &
USDHHS, 1995; and USDHHS, 1988). The major problem in
acceptability of low-fat processed meat products is the decline in
palatability with fat reduction (Ahmed, et al., 1990; Berry, 1997;
Mansour and Khalil, 1997). Several attempts were carried out to retain
sensory attributes through fat reduction by replacing fat with water
(Khalil, 2000), starch (Mansour, 2003), dietry fiber (Mubarak, 2001;
Garcia et al., 2002) and inulin (Mendoza et al., 2001).
Jerusalem artichoke (Helianthus tuberosus L.) has drawn much
attention as a potential energy crop. Inulin, being a storage
carbohydrate, is a kind of polyfructan which constitutes 80% (on dry
weight basis) of Jerusalem artichoke tuber (Wei Wenling et al., 1999).
Parznik et al., 2002 and Sinyavskaya et al., 2003 used dried jerusalem
artichoke (rich in phosphors and potassium, as well as other minerals
and vitamins) in bread and bakeries. El-Hofi (2005) reported that
Jerusalem artichoke powder had higher content of crude protein, crude
fiber and ash than resistant starch. Inulin has been increasingly used in
various foods due to its beneficial nutritional attributes. Woulters
(1998) replaced 100% of the fat in ice cream without impairing its
flavor; it improves the stability and texture during storage. Inulin, a
non-digestible oligosaccharide, can preferentially stimulate the growth
and activity of one or a limited number of desired bacteria in the
colon, and thus improves host health (Gibson and Roberfroid, 1995).
To the best of our knowledge, limited researches has been
published on the use of artichock (inulin and dietery fiber source) as a
fat replacer in beef patties. The objective of this study was to evaluate
the effect of adding different levels of boiled and rehydrated artichoke
on chemical composition, physical properties, colour attributes and
sensory characteristics of beef patties.
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J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007
MATERIALS AND METHODS
Jerusalem Artichoke preparation
Jerusalem artichoke (Helianthus tuberosus L.) tubers were
obtained from Faculty of Agriculture, Al-Azhar University, Assiut,
Egypt. Tubers were hand peeled, cut into strips and washed with cold
water. The strips were blanched in boiling water at 100 ºC for 20 min.
in distilled water, cooled, drained and minced in Hobart meat grinder
(Model# 4046, Hobart Manufacturing Co., Troy, OH) to prepare
Boiled Jerusalem (BJ).
Dried Jerusalem (DJ) were prepared by blanching the strips at 100 ºC
for 3 min. then dried at 50 ± 2°C for 18 hr in an electric air draught
oven (VEB MLW Medizinische, Gerete, Berlin, Germany) and
packed in a polyethelen bags, kept in the freezer at 0 C. Dried
Jerusalem were rehydrated in distilled water (1:5,w/v) at room
temperature (25 ºC) for 16hr and then used for patties formulation.
The proximate composition of boiled and dried Jerusalem artichoke
are presented in Table 1.
Table (1) Chemical composition of boiled and dried Jerusalem artichoke
(on dry weight basis).
Component
Protein
Fat
Ash
Crude fiber
Total carbohydrate
Inulin
Boiled Jerusalem
(BJ)
11.13
2.50
4.52
16.62
72.15
63.83
Dried Jerusalem
(DJ)
9.25
2.58
5.66
7.74
75.27
65.71
Formulation of patties
Fresh lean beef and kidney fat were obtained from Shibin ElKom, Egypt. Lean beef samples were obtained from boneless rounds
and trimmed from all subcutaneous and intermuscular fat as well as
thick, visible connective tissue. The lean beef and kidney fat were
ground in Hobart meat grinder (Model# 4046, Hobart Manufacturing
Co., Troy, OH). Fat and proteins content of the lean meat were
determined prior to the manufacture of beef patties. The Jerusalem
artichoke (BJ and DJ) were used to formulate the beef patties (Table
2). The control patties were formulated to contain 65% lean beef and
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J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007
20% kidney fat. Fat were replaced by equal amount of boiled or
driedrehydrated tuber (25, 50, 75 and 100%). Appropriate amounts of
each formulation were mixed by hand, subjected to final grinding (0.4
cm plate) and processed into patties (100 g weight, 1.2 cm thick and
10 cm diameter). Patties were placed on plastic foam meat trays,
wrapped with polyethylene film and kept frozen at -18ºC until further
analysis.
Table :(2) Beef patties formulation containing Jerusalem artichoke
Fat replacer level 1
Control
25%
50%
75%
100%
2
BJ
DJ3
BJ
DJ
BJ
DJ
BJ
DJ
Lean beef (g) Kidney fat (g) Jerusalem (g)
65
65
65
65
65
65
65
65
65
20
15
15
10
10
5
5
0
0
Water (g)
0
5
10
10
10
10
15
10
20
10
1
All treatments were formulated with 2 g salt, 1.5 g spices mixture, 1 g sugar, 0.2 g
tripolyphosphate, 0.3 g ascorbic acid.
2
BJ: Boiled Jerusalem
3
DJ:Rehydrated dried Jerusalem (1:5 w/v )
Cooking procedure
Frozen patties were cooked in preheated (148ºC) electric oven
(VEN MLW Medizinische, Greate, Berlin, Germany) which was
standardized for temperature. The patties were cooked for 6 min,
turned over, cooked for 6 min, turned again and cooked for 4 min. The
patties were weighed before and after cooking to determine
percentage cooking yield as follows:
Cooked beef patties weight
Cooking Yield (%) = ――――――――――――――― X 100
Uncooked beef patties weight
Proximate chemical composition
Moisture, fat, crude protein and ash of Jerusalem artichoke
tuber, uncooked and cooked patties were determined according to
AOAC (1990) procedures, carbohydrates was calculated by
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J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007
differences. All determination were performed in triplicate.
Percentage of moisture and fat retention during cooking calculated as
described by Khalil, 2000 :
Cooked weight X % Moisture in cooked patties
% Moisture retention = ‫ ـــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ‬X 100
Uncooked weight X %Moisture in uncooked patties
%Fat retention =
Cooked weight X % Fat in cooked patties
‫ـــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ‬
Uncooked weight X %Fat in uncooked patties
X 100
Caloric values
Total calorie (K cal.) for uncooked and cooked patties were calculated
on the basis of 100 g sample using Atwater values for fat (9 Kcal / g),
protein (4.02 Kcal / g) and carbohydrates (3.87 Kcal / g) as described
by Mansour and Khalil (1997).
pH and water holding capacity (WHC)
The pH values of raw patties (aliquots of 10 g/100 ml distilled
water) were determined at room temperature (~25ºC) using a digital
pH meter (Jenway, Model 3020, Dunmow, Essex, UK). The modified
Hamm press technique (Hamm, 1960) was used to measure the water
holding capacity of raw patties. Raw patty (0.3 g) was placed on filter
paper (Whatman No. 1, stored over night in saturated KCl) which was
placed between tow glass sheets and pressed for 10 min by a 1 kg
weight. The area of free water was measured using acompensating
polar planimeter and the WHC was calculated.
Color evaluation
Color of raw and cooked patties was determined using
Lovibond Tintometer (The Tintometer LTD., Salisbury, UK).
Readings were further converted into CIE units using visual density
graphs and the instruction manual supplied with the apparatus
(Huffman and Egbert, 1990).
Sensory evaluation
Ten trained panelists who were graduate students and staff
members in the Department of Food Science and Technology
Menofiya University performed sensory evaluation of cooked patties
according to Cross et al. (1978) with some modification. Selection of
panelist's based on participant interest, taste and flavour acuity and
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J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007
ability to understand test procedures. The panelists were asked to
evaluate each sample for tenderness, juiciness, flavour, appearance,
texture and chewiness. A ten-point scale was used. Three patties from
each treatment were served to each of the panelists during six separate
sessions. Two sessions per day were conducted. Samples were
assigned randomly to each panelist and served warm (~40ºC).
Statistical analysis
The chemical, physical and sensory characteristics of ground
beef patties were carried out in triplicates and analyzed using an oneway analysis of variance (ANOVA). Data were statistically analyzed
using SPSS, 1995. Significant level was P≤0.05 for all comparisons.
RESULTS AND DISCUSSION
Proximate chemical composition
The proximate composition of uncooked and cooked patties as
affected by replacing fat with different levels (25, 50, 75 and 100%) of
boiled and rehydrated dried Jerusalem artichoke are presented in
Table 3. Uncooked beef patties formulated with different levels of
Jerusalem artichoke had significantly (p≤0.05) higher moisture
content (64.21%) than cooked patties (57.06%), while no significant
differences were noticed between that formulated with boiled and
dried artichoke. Except for fat content significant increase were
noticed in all chemical constituents of beef batties formulated by
replacing 25, 50, 75 and 100 of fat.
Fat content in patties varied according to formulation (as
expected) it decreased significantly with increasing of replacement
levels. On the other side, moisture content of beef patties increased
significantly with increasing the replacement level (Table 3).
Replacement of fat with 100% of Jerusalem artichoke showed
significantly higher moisture, protein, carbohydrate and ash contents.
Generally, no significant differences were observed in proximate
composition between patties formulated with boiled and driedrehydrated Jerusalem artichoke.
Caloric values
As fat content decreased or level of artichoke replacement
increased, in patties formulas, total calories declined (Table 3).
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Vol.6 (3)2007
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Vol.6 (3)2007
Reduction rates in calories content of patties ranged from 12.25% (at
25% replacement level) to 44. 80% (at 100% replacement level).
These results indicated that formulation patties with artichoke
considered a good method for caloric reduction which is very
important for consumers restricted for their fat intake. Similar results
are noticed in patties formulated with wheat fiber (Mansour and
Khalil, 1997).
Physical properties
Cooking yield, moisture and fat retention of cooked patties as
well as water holding capacity (WHC) and pH values are presented in
Table 4. Significant increases in moisture retention were noticed in
patties formulated with different levels of Jerusalem artichoke
compared with control (full fat).The highest increase in moisture
retention was noticed for 100% replacement level (89.64%), while no
significant differences were noticed between 25, 50, 75% replacement
levels. On the other side, no significant differences (p>0.05) were
observed between boiled (88.10%) and dried (88.76%) artichoke these
results clearly showed that the addition of Jerusalem artichoke
increased the moisture retention of cooked beef patties. Addition of
different levels of wheat fiber and starch to beef burger increased the
moisture retention (Mansour and Khalil, 1997 and Khalil, 2000).
Meanwhile, it reduced by addition of unhydrated sugarbeet, oat and
pea fibers and their combinations with potato starch and polydextrose
(Troutt et al., 1992).
Except 25% replacement level, all replacement levels had
significantly lower Fat retention than Control. Also no significant
(p>0.05) differences were noticed between replacement with boiled
and dried artichoke. No significant differences were noticed in pH
among control (5.30) and that formulated with different replacement
levels and types. These results are similar to those reported by Khalil
(2000).
The water holding capacity (WHC) was increased significantly
with increasing the replacement level. The highest WHC was
observed in 100% replacement levels (67.28%) followed by 75%
(65.26%) then 50% (62.91%) and finally 25% (60.74%). Also, No
significant differences were noticed between the two replacer types
while, both of them were higher than control. The same trend were
observed with Cooking yield which significantly improved by
replacing fat with both artichoke types.
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Vol.6 (3)2007
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The highest cooking yield (68.21%) was observed in patties
formulated with 100% fat replacement level followed by that of 75%
(66.41%).the observed increase in WHC, water retention and cooking
yield may be due to the ability of inulin to absorb and keep more
water and/ or the decrease in fat content which decrease the
hydrophopicity of the formulas. Similar improvements in cooking
yield as a result of using gels gums and starches have been reported
by. Similar improvements in cooking yield have been reported by
Brewer et al. (1992); Berry & Wergin (1993) and Khalil (2000).
Color evaluation
Color attributes of raw and cooked low-fat beef patties are presented
in Table 5. Generally, no significant (p≤0.05) differences were noticed
in color attributes among low-fat beef patties replaced by fresh or
dried artichoke (except for dominant hue). Full fat beef patties
(control) had significantly higher red (5.70) and yellow (23.30) than
the other formula. While, no significant differences were observed in
visual density, dominant hue (except 100% replacement level) and
saturation among all replacement levels and control. Formulas
replaced with 25% had significantly higher brightness (40.42%) than
other formulas and control. Compared with control, replacement of fat
with 75% artichoke didn't affect significantly on blue, visual density,
dominant hue and saturation. Except for brightness and saturation all
cooked low-fat beef patties replaced by fresh and dried artichoke had
a significantly higher color attributes than uncooked patties.
Sensory evaluation
Sensory traits of cooked patties are shown in Table 6. No
significant differences were observed between beef patties formulated
with boiled and dried artichoke. Also, no significant (p>0.05) effect
were observed in appearance, flavor and texture by increasing the fat
replacement level up to 75% while, juiciness, chewiness and
tenderness were improved significantly (p≤0.05). No differences in
beef flavor intensity over a range of 5 to 20% in fat content of patties
(Huffman and Egbert, 1990; Mansour and Khalil, 1997 and Khalil,
2000).
The improvement in tenderness properties might be due to the
considerable swelling of the inulin molecules during cooking. Berry
and Wergin (1993) indicated that the improved tenderness of patties
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Vol.6 (3)2007
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Vol.6 (3)2007
containing potato starch was due to extensively hydrated starch
granules, which opened the fibrous structure of patties. Apparently,
the improved of water holding capacity (Table 3) from using
Artichoke could be detected through increased juiciness.
CONCLUSION
From the above results, it could be concluded that replacement
fat content in regular beef patties (20% fat) with boiled or dried
rehydrated Jerusalem artichoke improved significantly the cooking
yield, WHC, moisture retention, juiciness chewiness and tenderness
while, flavor appearance and texture did not significantly affect.
Except for red and yellow, replacement of fat with up to 75%
artichoke had no significant effect on color attributes. Therefore, the
low fat patties could be produced by replacing fat with (boiled or
dried) Jerusalem artichoke up to 75% fat replacement level.
REFERENCES
AHA (1996). Dietary guidelines for healthy Americans . Circulation.
94, 1795-1800.
Ahmed, P. O.; Miller, M. F.; Lyon, C. E., Vaughters, H.M., and
Reagan, J. O. (1990). Physical and sensory characteristics of
low-fat fresh pork sausage processed with various levels of
added water. journal of Food Science, 55, 625-628.
AOAC (1990). Official Methods of Analysis (15th ed.): Association
of Official Analysis Chemists, Washington, DC.
Berry, B.W. and Wergin, W. P. (1993). Modified pregelatinized
potato starch in low – fat ground beef patties. Journal of muscle
foods, 4, 305-320.
Berry, B.W.(1997). Sodium alginate plus modified tapioca starch
improves properties of low-fat beef patties .Journal of Food
Science, 62,1245-1249.
Brewer, M. S., Meckeith, F. K., and Britt, K. (1992). Fat, soy and
carragenen effects on sensory and physical characteristics of
ground beef patties. Journal of Food Science, 57: 1051-1052.
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Cross, H. R. Moen, R. and Stanfield, M. S. (1978). Training and
testing judges for sensory analysis of meat quality. Food
Technology 36: 48-52.
El-Hofi, A. A. (2005). Technological and biological uses of
Jerusalem artichoke powder and resistant starch. Annals of
Agric. Science Moshtohor. 43, 279-291.
Garcia M. L., Dominguez R., Galves M. D., Casas C. and Selgas,
M. D., (2002). Utilization of cereal and fruit fibers in low fat dry
fermented sausages. Meat Sci., 60: 227-236.
Gibson, G. R., and Roberfroid, M. B. (1995). Dietary modulation of
the human colonic microbiota: introducing the concept of
prebiotics. Journal of Nutrition, 125: 1401–1412.
Hamm, R. (1960). Biochemistry and meat hydration in advances in
food research 10: pp. 355-363. New York: Academic press.
Huffman, D.L. and Egbert W. R. (1990). Advances in lean ground
beef production. Alabama Agriculture Expermental station
Bulletin 606. Auburn University.
Khalil, A. H. (2000). Quality characteristics of low-fat beef patties
formulated with modified corn starch and water. Food Chemistry
68: 61-68.
Mansour, E. H., and Khalil, A. H.(1997). Characteristics of low-fat
beefburger as influenced by various types of wheat fibers. Food
Research International, 30: 199-205.
Mansour, E. H., (2003). Effect of carbohydrate-based fat replacers on
the quality Characteristics of low-fat beefburgers. Bull. Fac.
Agric. Cairo Univ., 54, 409-430.
Mendoza E., Garcia M. L., Casas, C. and Selgas, M. D. (2001).
Inulin as fat substitute in low fat, dry fermented sausages. Meat
Sci., 57: 387-393.
Mubarak,A. E.( 2001). Effect of carragenan and sodium alginate on
the chemical, physical, microbiological and sensory properties of
low fat beefburger. Menoufia J. Agric. Res., 26: 1597-1607.
Praznik, W.; Cieslik, E. and Filipiak-Florkiewicz, A. (2002).
Soluble dietary fiber in Jerusalem artichoke powders: chemical
and application in bread. Nahrung, 46: 151-157.
Sinyavskaya, N. D.; Kuznetsova, L. I. and Mel'nekova, G. V.
(2003) New varieties of bread and cookies containing Jerusalem
artichoke. Pishcheveaya-Promyshlennost . 12: 52-53.
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SPSS. (1995). SPSS for windows, 6.1.2. Chicago, IL: SPSS Inc.
Troutt, E. S., Hunt, M. C., Johnson, D. E., Claus, J. R., Kastner,
C. L., and Kropf, D. H.(1992). Characteristics of low-fat
ground beef containing texture-modifying ingredients. Journal of
Food Science,57,19-24.
USDA, USDHHA (1995). Nutrition and your health : Dietary
guidelines for Americans (4th ed.) Home and Garden
Bulletin,No.232.Washington,DC : US Dept. of Agric. and US
Dept . of Health and Human Serve.
USDHHS (1988). The Surgeon General's report on nutrition and
health. Publ. NO.88-50210.Washington DC.
Wei Wenling, Wan Wuguang Le Huiying. and Wang, S. (1999).
Continuous preparation of fructose syrups from Jerusalem
artichoke tuber using immobilized intracellular inulinase from
Kluyveromyces sp. Y-85. Process Biochemistry 34 643–646.
Woulters, R. (1998). Technological and nutritional benefits in the
production of ice cream. Latte, 23 : 24-26.
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‫‪Vol.6 (3)2007‬‬
‫‪J.Agric.&Env.Sci.Alex.Univ.,Egypt‬‬
‫الملخص العربي‬
‫خواص الجودة ألقراص البرجر منخفض الذهن المصنع باستخذام نباث‬
‫الطرطوفت‬
‫عالء البلتاجي ‪,‬عصام بودي*‪ ,‬أحمذ جعفر**‬
‫قسى عهىو األغذيت ‪ -‬كهيت انشراعت ‪ -‬جايعت انًُىفيت‬
‫*قسى انخغذيت وعهىو األطعًت ‪ -‬كهيت االقخصاد انًُشني ‪ -‬جايعت انًُىفيت‬
‫**يعهذ بحىد حكُىنىجيا األغذيت – يزكش انبحىد انشراعيت‬
‫حى حصُيع بزجز بقزي يُخفض انذهٍ باحالل َسب يخخهفت يٍ انطزطىفت سىاء انًجففت و‬
‫انًعاد حزطيبها بُسبت‪( 5/ 1‬وسٌ‪/‬حجى) أو انًعايهت بانغهياٌ ( انًسهىقت) يحم انذهٍ بُسب ‪,%25‬‬
‫‪%75 ,%50‬و ‪ .%100‬و حى حقذيز خىاص انجىدة نهبزجز انًُخج‪.‬‬
‫و قذ أظهزث انُخائج‬
‫*عذو وجىد اخخالفاث يعُىيت بيٍ انبزجز انًصُع يٍ انطزطىفت انًجففت و حهك انًصُع يٍ‬
‫انطزطىفت انًسهىقت يٍ حيذ انخزكيب انكيًيائي و انخىاص انطبيعيت و انهىٌ و كذنك انخىاص‬
‫انحسيت‪.‬‬
‫*عهي انجاَب األخز احخىي انبزجز انًصُع باسخخذاو انطزطىفت عهي َسب أعهي يٍ انزطىبت و‬
‫انزياد و انبزوحيٍ و انكزبىهيذراث يقارَت بانكُخزول‪.‬‬
‫*اسدادث قذرة انبزجز عهي االحخفاظ بانًاء و كذنك عائذ انطبخ بشيادة َسبت االسخبذال‪.‬‬
‫*انبزجز غيز انًطهى انًحضز بُسبت اسخبذال ‪ %75‬كاٌ األفضم يٍ حيذ خىاص انهىٌ‪.‬‬
‫*انبزجز انًطهى و انًحضز باسخخذاو انطزطىفت أظهز خىاص نىَيت أقم يٍ انكىَخزول بيًُا‬
‫ححسُج خىاص انًضغ و انعصيزيت وانصالبت في حيٍ نى حخأرز يعُىيا خىاص انًظهز و انقىاو‬
‫وانطعى و انزائحت حخي ‪ %75‬اسخبذال‪.‬‬
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J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007
Table (3): Effect of replacing fat with different levels of Jerusalem artichoke (boiled or dried-rehydrated) on chemical composition (on
wet weight basis %) of produced beef patties.
Component
Replacement level %
0.0
25
50
75
100
LSD
55.24e
57.39d
59.46c
61.46b
84.03a
1.2
Moisture
e
d
c
b
a
19.74
20.58
21.62
22.52
23.62
0.75
Protein
e
d
c
b
a
1.63
2.53
3.44
4.22
4.98
0.71
Carbohydrate
b
c
d
e
21.21a
16.68
12.48
8.33
4.27
1.31
Fat
d
c
c
b
a
2.17
2.71
2.95
3.19
3.41
0.18
Ash
a
b
c
d
276.55
242.65
212.54
181.83
152.65e 3.24
Calories
Means in the same raw with different letters are significantly different (P≤0.05)
Type
Boiled
Dried
59.42a
21.68a
3.33 a
12.64a
2.92 a
59.72 a
21.55 a
3.21 a
12.54 a
2.88 a
LSD
1.3
0.96
0.92
1.1
0.52
Treatments
Uncooked
Cooked
64.21 b
19.23 b
2.58 b
12.68 a
2.27 b
57.06 a
24 a
3.95 a
11.32 b
3.53 a
LSD
1.1
1.02
0.96
1.05
0.28
19
J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007
Table (4): Effect of replacing fat with boiled or dried-rehydrated Jerusalem artichock on WHC, pH, cooking yield, moisture and fat
retention of beef patties.
Replacement level %
Properties
LSD
Type
LSD
Boiled
Dried
0.61
88.10a
88.76a
1.38
95.22b
0.93
95.26a
95.61a
1.26
5.31a
5.29a
0.11
5.26a
5.31a
0.10
64.35c
66.41b
68.21a
0.72
67.36a
64.81b
0.97
62.91c
65.26b
67.28a
1.23
63.82a
64.29a
1.05
0.0
25
50
75
100
% Moisture retention
87.78c
88.42b
88.41b
88.60b
89.64a
% Fat retention
96.29a
96.20a
94.92b
94.97b
pH
5.30a
5.27a
5.27a
Cooking yield
61.30e
63.52d
% WHC
57.96e
60.74d
Means in the same raw with different letters are significantly different (P≤0.05)
20
J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007
Table (5): Color attributes of patties as influenced by replacing fat with different levels of Jerusalem artichoke.
Component
Replacement level %
0.0
5.70 a
23.30 a
4.75 a
0.43a
36.85d
25
5.00 c
20.85 b
4.15 c
0.39 a
40.42a
50
4.75 d
20.83 b
4.38 b
0.37 a
39.42b
75
5.25 b
20.60 c
4.90 a
0.40 a
39.20b
100
4.93 cd
20.43 c
4.75 a
0.38 a
38.69c
LSD
0.19
Red
0.21
Yellow
0.18
Blue
0.09
Visual density
0.41
Brightness %
Dominant hue Wave
580.65a 580.10a 579.23ab 580.38a 579.18b 0.92
length
87.92a
88.22a
87.71a
87.51a
87.46a
0.77
Saturation %
Means in the same raw with different letters are significantly different (P≤0.05)
Type
Boiled
Dried
5.02a
21.15a
4.45a
0.39a
38.78a
5.23a
21.25a
4.72 a
0.40a
38.54a
579.46b
87.63a
LSD
Treatments
LSD
Uncooked
Cooked
0.27
0.19
0.35
0.05
0.26
4.41 b
20.68 b
4.16 b
0.36 b
42.68 a
5.84 a
21.72 a
5.01 a
0.43 a
34.64 b
0.64
0.82
0.53
0.04
0.26
580.35a
0.79
578.86 b
580.95a
1.12
87.86a
0.32
88.37a
87.03b
0.87
21
J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007
Table (6): Sensory evaluation of patties as influenced by replacing fat with boiled or dried-rehydrated Jerusalem artichoke.
properties
Replacement levels %
LSD
0
25
50
75
100
8.26a
8.19a
8.44a
8.68a
8.25a
8.50
a
a
a
a
a
8.70
a
Juiciness
7.30
c
Chewiness
7.80b
Appearance
Flavor
Texture
8.45
ab
8.25
bc
8.50
a
8.53
b
8.60
a
8.65
8.30
b
8.00
a
Type
Boiled
Dried
LSD
0.90
8.41a
8.36a
1.05
1.10
a
a
1.12
a
0.96
a
0.51
8.47
a
8.35
a
8.45
8.35
7.55
7.80
8.15ab
8.65
0.49
8.10
7.79
1.11
8.35a
8.35a
8.65a
7.30b
0.43
8.45a
8.38a
1.36
7.50b
7.95ab
8.10ab
8.50a
8.10ab
Tenderness
Means in the same raw with different letters are significantly different (P≤0.05)
0.74
8.22a
8.10a
1.19
22
J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007
23
J.Agric.&Env.Sci.Alex.Univ.,Egypt
Vol.6 (3)2007