A research note characteristics of expanded extrudates containing nonmeat ingredients and lamb, pork, or beef

K. S. Rhee, J. Park, K. S. Kwon, Y. A. Ziprin, K. C. Rhee

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

This study was conducted to evaluate chemical, physical, nutritional, and sensory properties and storage stability of expanded extrudates produced from blends of nonmeat ingredients and lamb, pork or beef. Raw material blends contained 24.2% lean meat, 22% corn starch, 49.75-50.24% defatted soy flour, 0-0.62% separable meat fat, and 3.40-3.58% added water, and processed at 162C. Total fat contents of dried extrudates containing lamb, pork, and beef (their extrudates designated as L, P, and B) were 4.51, 4.29, and 3.83%, respectively. Bulk density and sensory hardness scores were greater for L, the extrudates with more fat. L and P exhibited less lipid oxidation than B. This difference was not associated with product fat content or fatty acid composition; L and P contained more fat than B and the fat in P was more polyunsaturated.

Original languageEnglish
Pages (from-to)347-356
Number of pages10
JournalJournal of Muscle Foods
Volume8
Issue number3
DOIs
Publication statusPublished - 1997 Sep

All Science Journal Classification (ASJC) codes

  • Food Science

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