TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF LOW-FAT, PRECOOKED GROUND-BEEF PATTIES CONTAINING CARRAGEENAN AND SODIUM ALGINATE

Textural and physicochemical characteristics of selected hydrocolloids incorporated into low-fat, precooked, beef patties were investigated. Patties with an alginate/carrageenan combination had higher yields an d percent moisture but lower shear force Values than those of alginate or carrageenan treatments within the same fat level. Alginate appeare d to improve texture slightly more than carrageenan, but carrageenan t ended to release more free water after cooking and reheating, Patties with 10% fat were generally lower in shear value, cooking yield and pe rcentage free water released as compared to their 5% fat counterparts with the same added ingredient. Low-fat, precooked, ground beef pattie s containing alginate/carrageenan combinations were comparable to regu lar beef patties (20% fat control) regarding yields and textural prope rties.