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 language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Jan 1 2001|
- Potato extract
- Precooking beef patties
- Solubilized cellulose