COMPARATIVE-STUDIES OF NONMEAT ADJUNCTS USED IN THE MANUFACTURE OF LOW-FAT BEEF BURGERS

Seventeen commercially available functional ingredients were assessed in lowfat beef burger formulations. There were differences (p<0.05) in cook yields between the different low-fat meats. The burger containin g alginate/calcium lactate had the highest cook yield at 71.30% with g ood textural qualities, but scored low in overall flavor. Most adjunct s tested increased the WHC by comparison with the full-fat (23% fat) c ontrol which had the lowest WHC (26.15%) Sensory analysis showed that there was a trend for higher fat beef burgers to have increased tender ness, however, no significant differences were found between the low- and full-fat controls. Beef burgers containing pectin, micro-crystalli ne cellulose oaf fiber and carrageenan scared high in flavor and overa ll quality. In contrast the burger formulated with blood protein had p oor overall quality and flavor attributes. Burgers containing tapioca starch, modified food starch derived from waxy maize, and oat fiber si gnificantly reduced Instron shear values.