Effect of incorporating varying amount of soy protein on nutritional composition and sensory quality of beef patties

Paper Details

Research Paper 01/07/2017
Views (248) Download (98)

Effect of incorporating varying amount of soy protein on nutritional composition and sensory quality of beef patties

Gourpada Biswas, Most. Nurtaj Khatun
Int. J. Biosci.11( 1), 332-342, July 2017.
Certificate: IJB 2017 [Generate Certificate]


Meat is an important source of protein and essential nutrients including iron, zinc, vitamin B12 and folic acid .The cost of animal source protein is increasing day by day. So it is necessary to investigate the use of cheaper and nutritive alternatives in various meat industries. In this study, complete randomized design (CRD) having five treatments with three replications was used. Soy meat was incorporated to replace beef at 0% (T0), 25% (T1), 50% (T2), 75% (T3) and 100% (T4) levels in beef patties. The physico-chemical properties including moisture (%), crude protein (%), ether extract (%), ash (%), carbohydrate (%), pH, cooking yield (%) and cooking loss (%); sensorial characteristics (appearance, aroma, texture and taste) and color parameter (L*, a*, b*, c* and h*) were determined. The results indicated that the incorporation of soy meat decreased crude protein, ether extract but increased cooking yield, ash in beef patties samples. Highly significant (<0.0001) difference was observed in moisture, crude protein, ether extract, ash, carbohydrate and cooking yield. pH of all the samples decreased with the advancement of storage time but increased with the incorporation of soy meat. There was highly significant (<0.0001) difference found in pH. L* values increased and a* values decreased with high level of soy meat incorporation. No significant difference was observed in color parameter except in L* values. Production cost was reduced for incorporating soy meat in beef patties. Beef patties treated with 50% and 75% soy meat found to be more acceptable in terms of sensory evaluation.


Anderson RH, Lind RD. 1975. Retention of water and fat in cooked patties of beef and of beef extended with textured vegetable protein. Food Technology 29, 44.

Anwar MDarwish, Adel M Ibrahim, Osama A Ataala, Abdelsalam AAbdelsala. 2011. Effectof some nutritional additives on the quality and formulation cost of beef burger. World Journal of Dairy & Food Sciences 6, 180-188.

Arihara K, Ohata M. 2010. Functional meat products. Handbook of Meat Processing Wiley-Blackwell, Ames, IA, 423-439.

Arihara K. 2006. Strategies for designing novel functional meat products. Meat Science74, 219-229. www.doi.org/10.1016/j.meatsci.2006.04.028

Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA. 2010. Nonmeat protein alternatives as meat extenders and meat analogs. Comprehensive Reviews in Food Science and Food Safety9, 513-529. www.doi.org/10.1111/j.1541-4337.2010.00124.x

Bhat Z, Bhat H. 2011. Functional meat products: a review. International Journal of Meat Science 1, 1-14. www.doi.org/10.3923/ijmeat.2011.1.14

Bilek AE, Turhan S. 2009. Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Science 82, 472-477. www.doi.org/10.1016/j.meatsci.2009.03.002

Chan AT, Giovannucci EL. 2010. Primary prevention of colorectal cancer. Gastroenterology 138, 2029-2043. www.doi.org/10.1053/j.gastro.2010.01.002.057

Fernandez-Gines JM, Fernandez-Lopez J, Sayas-Barbera E, Perez-Alvarez JA. 2005. Meat products as functional foods: a review. Journal of Food Science 70, R37-R43. www.doi.org/10.1111/j.1365-2621.2005.tb07110.x

FernandezGines J, FernandezLopez J, SayasBarbera E, Sendra E, PerezAlvarez J. 2003. Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. Journal of Food Science 68, 710-714. www.doi.org/10.1111/j.1365-2621.2003.tb05737.x

Gehan Kassem MA, Emara MMT. 2010. Quality and Acceptability of Value-Added Beef Burger. World Journal of Dairy & Food Sciences 5, 14-20.

Givens D, Kliem KE, Gibbs RA. 2006. The role of meat as a source of n−3 polyunsaturated fatty acids in the human diet. Meat Science 74, 209-218. www.doi.org/10.1016/j.meatsci.2006.04.008

Gujral HS, Kaur A, Singh N, Sodhi NS. 2002. Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat. Journal of Food Engineering 53, 377-385. www.doi.org/10.1016/S0260-8774(01)00180-4

Hsu SY, Yu SH. 1999. Effects of phosphate, water, fat, and salt on qualities of low fat emulsified meatball. Journal of Food Engineering39, 123-130. www.doi.org/10.1016/S0260-8774(98)00134-7

Igene JO, Oteku IT, Omorogieua E. 2006: Effect of graded level of soy flour inclusion on the physical and sensory properties of soy chicken burgers. Journal of Raw Materials Research 3, 38-48.

Kotula AW, Twigg GG, Young EP. 1974. Evaluation of frozen beef patties containing soy protein. Technical Report 75-80-FEL.

McAfee AJ, McSorley EM, Cuskelly GJ, Moss BW, Wallace JM, Bonham MP, Fearon AM. 2010. Red meat consumption: An overview of the risks and benefits. Meat Science 8, 1-13. www.doi.org/10.1016/j.meatsci.2009.08.029

Milton K. 2003. The critical role played by animal source foods in human (Homo) evolution. Journal of Nutrition 133, 3886-3892.

Oliveira A, Rodríguez-Artalejo F, Gaio R, Santos AC, Ramos E, Lopes C. 2011.  Major habitual dietary patterns are associated with acute myocardial infarction and Cardiovascular risk markers in a southern European population. Journal of the American Dietetic Association 111, 241-250. www.doi.org/10.1016/j.jada.2010.10.042

Paik DC, Wendel TD, Freeman HP. 2005. Cured meat consumption and hypertension: An analysis from NHANES III (1988-94). Nutrition Research 25, 1049-1060. www.doi.org/10.1016/j.nutres.2005.10.002

Raji AO, Famurewa AV. 2008. Effect of hull on the physico-chemical properties of soy flour. Agricultural Engineering International: the CIGR E-journal. Manuscript FP 07 018.vol. X.

Ray FK, Parret NA, Vanstavern BD, Ockerman HW. 1981. Effect of soy level and Storage time on the quality characteristics of ground beef patties. Journal of Food Science46, 1162–1164. www.doi.org/10.1111/j.1365-2621.1981.tb04457.x

Rentfrow G, Brewer MS, Weingartner KE, Mckeith FK. 2004. Sensory characteristics of beef and pork processed meats containing nonsolvent extracted texturized soy protein. Journal of Muscle Foods 15, 225-234. www.doi.org/10.1111/j.1745-4573.2004.06303.x

Rhee KS, Smith GC. 1983. Effect of cooking on cholesterol content of patties containing   different amounts of beef, textured soy protein and fat. Journal of Food Science 48, 268-269. www.doi.org/10.1111/j.1365-2621.1983.tb14844.x

Rodriguez-Carpena J, Morcuende D, Estevez M. 2012. Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits. Meat Science 90, 106-115. www.doi.org/10.1016/j.meatsci.2011.06.007

Scollan N, Hocquette JF, Nuernberg K, Dannenberger D, Richardson I, Moloney A. 2006. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 74, 17-33. www.doi.org/10.1016/j.meatsci.2006.05.002

Seideman SC, Smith GC, Carpenter ZL. 1977. Addition of textured soy protein and mechanically deboned beef to ground beef formulations. Journal of Food Science 42, 197-201. www.doi.org/10.1111/j.1365-2621.1977.tb011251.x

Singh P, Kumar R, Sabapathy SN, Bawa AS. 2008. Functional and edible uses of soy protein products. Comprehensive Reviews in Food Science and Food Safety 7, 14-28.

Yildiz-Turp G, Serdaroglu M. 2010. Effects of using plum puree on some properties of low fat beef patties. Meat Science 86, 896-900. www.doi.org/10.1016/j.meatsci.2010.07.009