Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer

The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305...

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Bibliographic Details
Published in:Meat science 2019-04, Vol.150, p.93-100
Main Authors: do Prado, Maria Emília Araújo, Queiroz, Valéria Aparecida Vieira, Correia, Vinicius Tadeu da Veiga, Neves, Erick Ornellas, Roncheti, Elder Felipe Silva, Gonçalves, Aline Cristina Arruda, de Menezes, Cícero Beserra, de Oliveira, Fernanda Cristina Esteves
Format: Article
Language:English
Subjects:
Allergens
Antioxidants
Beef burger
Sorghum bicolor L. Moench
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Summary:The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.12.006