Alternate hamburger binding methods and their effects on flavor. Angela Jacquay, Corrie Beaver, and Stephen Fisher. Food Chemistry FN 453 Dr.

Transcription

1 Alternte hmburger binding methods nd their effects on flvor. Angel Jcquy, Corrie Bever, nd Stephen Fisher Food Chemistry FN 453 Dr. Dniel Lbortory Wednesdy t 2:30 5:20p.m. Aku Reserch Project Fll 2011 November 21, 2011

2 Abstrct Recipe modifictions of metlof were investigted to determine the vrying effects of different hmburger binders bsed on desirbility nd strength of bind. The egg binding in recipe, dpted from Cooks.com, ws substituted with powdered skim milk nd powdered soy milk. The experiment conceptulized the effect of desirbility in tste nd ppernce on metlof when powdered skim milk nd powdered soymilk were substituted for egg. Objective tests were performed to determine texture, color, nd wter ctivity. Ech metlof vrition ws bked in conventionl oven using the sme equipment for ll vribles. The results produced desirble product. The egg metlof ws most desirble in tste nd ppernce, while the powdered skim milk nd powdered soymilk metloves were slightly less ppeling. The soy milk (p vlue <0.001) nd skim milk powder (p vlue <0.01) vritions showed significntly lower vlue when determining the texture nlyzer results, nd so were slightly less desirble. The wter ctivity vlues vried with soy milk powder vrition hving slightly lower wter ctivity thn the control recipe, nd skim milk powder vrition hving the highest wter ctivity. Overll, the control recipe with egg serving s binder ws most desirble to consumers. Introduction Hving n egg llergy cn be reson enough to decrese desirbility of metlof. The egg in metlof cretes sturdy bind tht cn llow met to be pcked, hold its structure, nd mintin specific texture. Met binders ct by binding wter, nd lso ft, to help mintin dispersion throughout the mixture, resulting in the stbiliztion of the met product (Devdson, 2010). Typicl met binders contin either high mounts of protein or strches to chieve stisfctory wter binding cpcity, texture, tste, nd ppernce. One study compred liquid egg nd milk powder on severl binding relted fctors when used in pork ptties. The results showed tht liquid egg exhibited significntly greter (P<0.05) emulsion, stbility, product yield, nd overll cceptbility over milk powder, while both liquid egg nd milk powder enhnced sensory ttributes over the control (Sudh, 2008). The effect of soy protein bsed binders hs lso been subject of interest in met processing. In nother study, texturl properties of cooked ground beef with isolted soy protein nd four other binders were compred to control. The results of this study showed tht ll binders exhibited gret effects on texture chrcteristics; however, soy protein isolte hd the gretest effect on the cooked product hrdness, chewiness, nd gumminess compred to the other vribles (Tsi, 1998). Informtion relted to the effectiveness of milk powder nd soy protein powder s met binders compred to liquid egg is lcking. However, replcing the binding mteril in metlof with powdered soy milk or powdered skim milk cn crete less thretening recipe to consumers with egg llergies. The methods used did not vry for ech vrible in order to void ny error. All equipment remined the sme for ech vrible throughout ll three trils which included the oven, the bking pns, nd scles. Aside from tril 1, which did not produce thoroughly cooked metloves, the trils were cooked for the sme mount of time. Problem Sttement: It ws hypothesized tht by chnging the binding mterils to include powdered skim milk nd powdered soymilk, the hmburger would increse bind nd increse desirble flvor. The reson for lternting the binder ws to improve qulity by creting sturdier product with more bind nd to improve consumer desirbility by flvor. Sttement of Purpose: The purpose of this experiment ws to crete more sturdy binding method of hmburger in metlof by replcing egg with powdered skim milk nd powdered soymilk. This would lso enhnce the qulity of the product nd increse desirble flvor. The independent vrible ws binder type (egg,

3 powdered skim milk, or powdered soymilk).the dependent vribles were texture (force), wter ctivity, color, nd preference of tste pnel. Methods Overll design: The methods included preprtion, objective methods, nd subjective methods. The preprtion included one control using n egg nd two vrible mixtures, which included removing the egg nd replcing it with either ml of powdered skim milk or ml of powdered soymilk. The objective methods included using the texture nlyzer with the luminum cylinder probe method on cooked product to mesure force, the wter ctivity mchine to mesure wter ctivity, nd the Hunter colorimeter to mesure color. The independent vrible is binder type, which included egg, powdered skim milk, or powdered soymilk. The dependent vribles were texture, wter ctivity, color, nd preference of tste pnel. The specific procedures for the preprtion, objective methods, nd subjective methods re s follows: Specific procedures: Preprtion: This tsk included the responsibilities of prepring the metloves, including the control nd two vribles. The bsic recipe ws retrieved from Cooks.com. The vrible ws the type of binder, which ws egg s the control or powdered skim milk, or powdered soymilk s vribles. The following is the control recipe. The recipe including egg ws the control nd the two vrible trils replced the egg with either powdered skim milk or powdered soymilk (COOKS.COM 2011). Bsic Recipe: o 454 g hmburger o 1 smll onion, chopped o 1 egg o ml whole milk o ml bred crumbs o 2.46 ml slt The following is the preprtion method: 1st: The following ingredients nd mterils were gthered: 1.36 kg hmburger 3 smll onions 354 ml whole milk 354 ml bred crumbs 7.39 ml slt 1 egg ml powdered skim milk ml powdered soymilk 1 frying pn 3 lrge pltes 1 roll of pper towels 1 cup mesuring cup 4.93 ml mesuring spoon

4 1 knife 1 spry cn Pm 2nd: Three pltes were ech covered with 2 pper towels. 3rd: One onion ws chopped into pproximtely 1 cm squres. 4th: The following ingredients were mixed thoroughly: o 454 g hmburger o 1 smll onion, chopped o 1 egg o ml whole milk o ml bred crumbs o 2.46 ml slt 5th: ml portions of mixture were scooped nd plced into lof pn. 6th: Ech pn ws spryed evenly for 2 seconds with Pm spry. 7th: Ech lof ws cooked in conventionl oven until brown on both sides. 8th: Ech lof ws removed from pn nd plced on plte with pper towels 9th: Steps 3 through 8 were then repeted twice, first replcing 1 egg with ml powdered skim milk then, second, replcing 1 egg with ml powdered soymilk. Objective methods: These methods included collecting objective mesurements of the three metloves. The following three tests were pplied to ech metlof, egg, powdered skim milk, nd powdered soymilk. Texture nlyzer with luminum cylinder method for cooked metlof. 1st: The texture nlyzer ws clibrted with the luminum cylinder ttchment probe. The Exponent texture progrm ws prepred with the following settings: Met progrm Test Mode: Compression Pretest Speed: 2.00 mm/s Test Speed: 3.00 mm/s Post Test Speed: 5 mm/s Trget Mode: Distnce Distnce: 5.00 mm Trigger: Auto (Force) Trigger Force: 4.0 g Advnced Options: off 2nd: A 5 cm by 2.5 cm by 1.25 cm slice of metlof ws cut. 3rd: The slice ws plced on plstic smple holder. The smple ws plced in the holder beneth the texture nlyzer probe. 4th: The probe ws set right bove the smple. 5th: The texture progrm ws then run. 6th: Dt ws then collected for nlysis. Wter ctivity mchine. 1st: A piece of metlof ws cut so tht it would fill slightly less thn hlf of the wter ctivity mchine continer. 2nd: The slice ws then plced in wter ctivity mchine.

5 3rd: The wter ctivity mchine ws strted. 4th: Once the vlue ws displyed nd completed, the dt ws collected for nlysis. Hunter colorimeter. 1st: The Hunter colorimeter ws turned on nd set to L**b*. 2nd: The colorimeter ws clibrted. 3rd: A slice of metlof ws cut lrge enough to fully cover the mesuring port of the colorimeter nd plced in hlf of Petri dish. 4th: The dish of smple ws plced t the mesuring port of the colorimeter. 5th: The imger button on the computer ws clicked while the metlof smple ws covering the mesuring port. 6th: The dt ws collected for nlysis. Subjective methods (Dniel 2011): These methods included Duo Trio test nd Hedonic test. The sensory pnelists were rndom smpling of Purdue University students. Also, the rndom selections of pnelists were rndomized for the tests ech pnelist prticipted in. The Hedonic test proceeded with ech pnelist rnking one of ech of the three smples. The Duo Trio test proceeded with rndom selection of sensory pnelists s well s who were pired with rndom two nd one combintions of vribles to judge. Duo Tri Test. The purpose of this test ws to mesure if the consumer could determine vrition between different binders. Eighteen sensory pnel members were used. Ech of the three metloves ws used s reference six times nd ws compred to ech of the other two smples three times. The test schedule per tril ws followed s: Test number Reference Smple Comprison Smple Number of times tested 1 Egg Powdered skim milk 3 2 Egg Powdered soymilk 3 3 Powdered skim milk Egg 3 4 Powdered skim milk Powdered soymilk 3 5 Powdered soymilk Egg 3 6 Powdered soymilk Powdered skim milk 3 Totl Duo Trio Tests 18 Duo Trio Sensory Scorecrd. Lbel the scorecrd with your nme, the dte, nd the smple number. Two of the provided smples re identicl while the other is different. Write smple numbers in the column lbeled Smple numbers nd mrk n x next to the two smples tht re the sme in the column lbeled Duplicte smples. Judge: Dte:

6 Smple number Duplicte smples Hedonic Rnking of Texture Evlution. The purpose of this test ws to evlute the desirbility mesured by the sensory pnel members of ech of the three metlof smples. Hedonic Rnking Sensory Scorecrd. Lbel the scorecrd with your nme, the dte, nd the smple number. Mke mrk on the line next to the sttement you gree with bout the smple. Judge: Dte: Smple number: Like extremely Like very much Like modertely Like slightly Neither like nor dislike Dislike slightly Dislike modertely Dislike very much Dislike extremely Mnging dditionl vribles: To mnge ny dditionl vribles tht occurred, the tem ws very fmilir with the pln nd directions listed bove. By being fmilir with the pln, the procedure ws crried out smoothly with miniml errors. If there were vribles tht did occur during testing, the sitution would hve been ssessed to see if the tril cn be repeted. If the tril could not be repeted, the test would be nlyzed to determine if it could be dpted to utilize collected dt nd possibly chnge the test ccordingly. At the end of the experiments, the tem ccomplished three replictions of the control nd two vribles. Therefore, there were lso three sets of dt per smple (egg, powdered skim milk, nd powdered soymilk). To minimize vrition between supplies nd ingredients, mterils should be from the sme lots when possible, lthough if this is unvilble, such s with the hmburger, then this step does not need to be tken. No specific vendors were used; the locl store for the supplies sufficed.

7 Discussion The null hypothesis tht ws posed ws tht substituting egg s binder in metlof with powdered skim milk or powdered soymilk would crete no difference in texture, ppernce, nd pltbility. Ech tril used the sme equipment, mesurements, nd cook time (side from Tril 1 tht ws not cooked to sfe internl temperture for subjective testing) to void s much error s possible. The powdered skim milk nd powdered soymilk were chosen s substitutes becuse of their protein content nd becuse they re sfer lterntives to those with egg llergies. The wter ctivity testing showed no significnt difference between egg vs. powdered skim milk or egg vs. powdered soymilk, nd powdered skim milk vs. powdered soymilk (Tble 1). This mkes sense due to the high protein content of ech vrition which cn crete stisfctory wter binding cpcity. The Texture Anlyzer ws used to understnd differences in texture mong the three metlof vritions. The cylinder probe ws used becuse of its bility to gther more precise mesurements on lrger contct res. There ws no significnt difference in texture between the powdered skim milk nd powdered soymilk vritions. However, s cn be seen in Figure 2, there ws significnt difference when compring egg vs. powdered skim milk (p vlue <0.01) nd egg vs. powdered soymilk (p vlue <0.001). The null hypothesis sttes tht no chnge will occur in texture between the vritions. Bsed on the results shown in Tble 2, the null hypothesis is rejected. The difference in texture my be relted to the skim milk nd soymilk vritions being powders s compred to the egg which is liquid. The Hunter Colorimeter ws used to mesure colors nd vlues of the metloves. L*, *, nd b* results were recorded to determine smll color chnges bsed on ech vrition in the metloves. The null hypothesis sttes tht no chnge will occur in color vlues for ll three metloves. The L* results determine drkness, * results determine hue, nd b* results determine sturtion of color in ech metlof. As is presented in Tble 3, the L* results showed no significnt difference between egg vs. powdered skim milk nd egg vs. powdered soymilk; however, there is significnt difference between powdered skim milk vs. powdered soymilk with p vlue < The null hypothesis ws rejected for drkness. Figure 3 illustrtes how the * results showed no significnt difference mong ll vritions, so the null hypothesis ws not rejected for hue. The b* results showed no significnt difference between egg vs. powdered skim milk vrition; however, there ws significnt difference between powdered soymilk vs. egg (p vlue <0.01) nd powdered soymilk vs. powdered skim milk (p vlue <0.01). These results gve wy to rejection of the null hypothesis for sturtion of color. Difference in product structure mong egg nd protein powders could be cuse for vrince in color. The metlof with soymilk vrition fell prt more esily thn the other two vritions nd this my be the resoning for inconsistencies in drkness nd sturtion of color. Also, the side of the metlof tht ws used during mesurements could hve creted some vrince in color (top side or sides touching pns). Trils 2 nd 3 were used for subjective testing. The metloves in Tril 1 were undercooked nd were not suitble for consumption. The recipe used clled for the bke time of the metloves to be 40 minutes. However, fter the Tril 1 metloves were bked nd removed from the oven, the products were not fully cooked. Subjective testing on tste requires for the metloves to be cooked to n internl temperture of t lest 160 degrees Fhrenheit (USDA 2011). Cooking time for Trils 2 nd 3 ws incresed to 50 minutes which presented more suitble internl temperture for tsting. The subjective dt gthered from prticipnts depicts tht when duo trio testing (Tble 4) ws used, prticipnts could more esily distinguish vritions when the egg vrible ws used. This could be due to the use of egg s liquid nd proteins s powders. Tble 5 represents overll prticipnt desirbility of ech metlof. Rnking rnged from 1, dislike extremely, to 9, like extremely. There ws no significnt difference in likebility mong the three vritions; however, powdered soymilk tretment desirbility ws slightly higher thn egg nd powdered skim milk tretments. Future reserch my require lrger mounts of ech tretment in the metlof recipe in order to see more significnt difference mong the vritions for prticipnt

8 preference. As cn be seen in Tble 4, Tril 2 hd more prticipnts thn Tril 3, so the results of the duo trio testing reflected minly on Tril 2. This uneven distribution mong Trils lessens the vlidity of the subjective dt. Overll, the substitution of powdered skim milk nd powdered soymilk s binders rejected the null hypothesis tht there is no difference in texture, color, nd pltbility when replcing egg in metlof. The substitutions could be used in future work for those with egg llergies. The use of protein powders vs. n egg cn crete slightly drier product nd require slightly less cooking time. Using less of the powdered skim milk cn crete more desirble product for consumers, s ws evluted in the journl rticle Comprtive effect of whole egg liquid nd skim milk powder s binder for pork ptties (2008). Substitution of egg with powdered skim milk nd powdered soymilk s binders to crete less thretening product for those with egg llergies turned out to be s desirble s or slightly less desirble thn using egg in metloves. Future reserch cn perfect this method by ltering the mount of ech vrition in the metlof recipe. Results Tble 1: Effect of Tretment on Wter Activity Wter Activity [unitless] Tretment Tril Set 1 Set 2 Set 3 Men SD Egg Milk Soy Soy Egg Milk

9 Figure 1 Wter Activity Egg Milk Soy Tretment Effect of tretment on wter ctivity Tble 2: Effect of Tretment on Texture Texture Anlyzer Tretment Tril Force 1 [g] Force 2 [g] Force 3 [g] Men SD Egg kg kg kg Milk kg kg kg Soy kg kg kg *Note: different method nd mesurements were used for tril 1. Grphs nd sttisticl nlysis were only used for trils 2 nd 3. Soy Milk Egg egg v soy p< egg v milk p<0.01 b

10 Figure Texture Anlyzer (g) b 0.0 Egg Milk Soy Tretment Effect of tretment on texture Tble 3: Effect of Tretment on Color Hunter Colorimeter [unitless] Tretment Tril Mesure Set 1 Set 2 Set 3 Men SD Egg 1 L* * b* Milk 1 L* * b* Soy 1 L*

11 1 * b* L Milk Egg Soy () milk v soy p<0.001 (b) Milk Egg Soy () b Egg Milk Soy soy v egg p<0.01 soy v milk () p<0.01 (b) Figure ,b b Vlue b Egg Milk Soy 0.00 L* * b* Mesure Effect of tretment on color

12 Tble 4: Effect of Tretment on Consumer Ability to Mtch Duo Trio Test Tril 3 Tril 2 2 smples 1 smple Mtch No mtch Mtch No mtch Egg Soy Egg Skim Soy Egg Soy Skim Skim Egg Skim Soy Tble 5: Desirbility of Tretments Hedonic Test Tril 3 Tril 2 Rnking Egg Soy Skim Egg Soy Skim Like extremely (9) 1 1 Like very much (8) Like modertely (7) Like slightly (6) Neither like nor dislike (5) 1 5 Dislike slightly (4) 2 5 Dislike modertely (3) Dislike very much (2) 1 Dislike extremely (1) Milk Egg Soy No sttisticl difference

13 Figure 4 Rnking Egg Soy Skim Tretment Effect of tretment on hedonic rnking References COOKS.COM : COOKING, RECIPES AND MORE Hmburger Ptties. < ,00.html>. Dniel, Jmes R Sensory Anlysis of Foods. Fll 2011 FN Food Chemistry Blckbord.purdue.edu. 2(1):43, 45, 53. < Devdson, IP, Anjneyulu, ASR, Bbji, Y Effect of different binders on the physico chemicl, texturl, histologicl, nd sensory qulities of retort pouched bufflo met nuggets. Journl of Food Science. 75(1):S31 S35. Sudh, M. et l Comprtive effect of whole egg liquid nd skim milk powder s binder for pork ptties. Tmilndu J. Veterinry nd Animl Sciences. 4(2): Tsi, SJ, Unklesby, N, Unklesby, K, Clrke, A Texturl properties of restructured beef products with five binders t four isotherml tempertures. Journl of Food Qulity. 21: USDA: Food Sfety Eduction Is it done yet? <