Doctoral Dissertations

Date of Award

12-1982

Degree Type

Dissertation

Degree Name

Doctor of Philosophy

Major

Food Science and Technology

Major Professor

C. C. Melton

Committee Members

Sharon L. Melton, Hugh O. Jaynes, J. B. McLaren

Abstract

The research objective of this study was to determine the effect of different percentage of vegetable fat (hydrogenated soy-bean oil) and different iodine values on sensory, physical, chemical and microbiological properties of ground beef patties and semi-dry sausage (thuringer). Hydrogenated soybean oils (HSO) with three iodine values (IV) (35, 70 and 100) were blended with ground beef to form patties of 16, 20 and 24 percent total fat levels, each fat level containing 0, 25 and 50 percent of vegetable fat. Hydrogenated soybean oil (HSO) with 70 iodine value was blended with ground beef, spices and other ingredients to form semi-dry sausage (thuringer) of the same total fet level and per-centage vegetable fat as those used for ground beef. The three HSO having different IV, differed significantly (P<.05) in all the sensory attributes measured except tenderness. The 70 IV sample was preferred to the 35 and 100 IV samples in flavor and juiciness but did not differ (P<.05) from them in tenderness. All the samples with 70 IV were scored above slightly intense beef flavor, slightly juicy and slightly tender. Generally, there was an increase in the scores for juiciness and tenderness with an increase in total fat. There was a decrease in flavor intensity and juiciness as vegetable fat increased. Robust Beef Like Flavor was preferred to Natural Seal Beef Flavor and Deep Fat Precursors and it improved the flavor of the ground beef blended with HSO of 70 -IV. The lightness (L) of the raw and cooked beef patties increased with an increase in total fat level (TFL) and percentage vegetable fat (PVF). The TFL, PVF or replication did not have significant effect on bacterial numbers of ground beef extended with HSO of 70 IV. The consumer taste panel on semi-dry sausage (thuringer) blended with HSO of 70 IV showed that the flavor, texture and color of the sausage were acceptable even though there was a rendering out of the vegetable fat during the processing of the sausage.

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