title: Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties.
abstract: The objective of this study was to determine the effects of pectin and insoluble fiber isolated from soy hulls on water-holding capacity (WHC), texture, color, and lipid oxidation of fresh and frozen/thawed beef patties. Beef patties were formulated with no dietary fiber (control), 1% soy hull pectin, insoluble fiber, or their mixture (1:1), respectively. The addition of soy hull pectin significantly decreased display weight loss and increased cook yield of both fresh and frozen/thawed beef patties. In addition, no significant difference in hardness between fresh and frozen/thawed beef patties was observed for all dietary fiber treatments. However, incorporation of insoluble soy hull fiber decreased color and lipid oxidation stabilities of both fresh and frozen/thawed beef patties. Our results indicate that the incorporation of soy hull pectin could be an effective non-meat ingredient to minimize water loss and hardness defects of frozen beef patties.
authors.affiliation: Meat Science & Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Meat Science & Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA.
authors.forename: Danika K
authors.initials: DK
authors.lastname: Miller
authors.affiliation: Meat Science & Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA.
authors.forename: Yong Jae
authors.initials: YJ
authors.lastname: Lee
authors.affiliation: Meat Science & Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA. Electronic address: bradkim@purdue.edu.
authors.forename: Yuan H Brad
authors.initials: YH
authors.lastname: Kim
mesh_terms: D000818:Animals; D002417:Cattle; D004043:Dietary Fiber; D005504:Food Analysis; D061353:Food Storage; D005615:Freezing; D010084:Oxidation-Reduction; D010368:Pectins / Q000737:chemistry*; D000069466:Red Meat / Q000032:analysis*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D010368:Pectins
keywords: Beef patty; Dietary fiber; Freezing; Pectin; Soy hulls