Solubilized cellulose and dehydrated potato extract in cooked, low-fat comminuted beef

E. Katsanidis, D. C. Meyer, R. J. Epley, P. B. Addis, R. R Ruan

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

The optimal level of use of NP-5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so that water holding capacity (WHC), cooking yield and resistance to rancidity would be maximized. NP-5 was a very effective antioxidant and water binding ingredient at 1.5%. Addition of SC resulted in a more moist product and improved the cooking yield compared to the control. Addition of NP-5 and SC resulted in extended overall storage stability.

Original languageEnglish (US)
Pages (from-to)758-761
Number of pages4
JournalJournal of food science
Volume66
Issue number5
DOIs
StatePublished - Jan 1 2001

Keywords

  • Potato extract
  • Precooking beef patties
  • Rancidity
  • Solubilized cellulose

Fingerprint Dive into the research topics of 'Solubilized cellulose and dehydrated potato extract in cooked, low-fat comminuted beef'. Together they form a unique fingerprint.

Cite this