Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors

Abstract

ABSTRACT Defatted flours and protein concentrates and isolates produced from glandless cottonseed, peanut, and soybean were used in rehydrated state (1:2 dry material/water) to replace 10% of the meat in ground beef patties. Fat content of both all‐beef and extended patties was adjusted to 20%. Patties were baked on racks to varying final internal temperatures. Extended patties were compared with all‐beef patties for rancidity development, cooking properties, and sensory quality. All the oilseed protein ingredients retarded oxidative rancidity development in cooked refrigerated patties, with the highest antioxidant potential shown by the cottonseed protein ingredients. Extended patties had higher cooked yields than all‐beef patties, contamed less fat, and were not significantly different from all‐beef patties in sensory quality.