Ultra-high pressure technology assists optimizing the process of cowhide collagen low-fat beef patties

  • GAO Yanlei ,
  • OJANGBA THEODORA ,
  • YANG Chao ,
  • WANG Zhuo ,
  • ZHANG Li ,
  • YU Qunli ,
  • GUO Zhaobin
Expand
  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2021-03-02

  Revised date: 2021-04-12

  Online published: 2022-02-28

Abstract

The cowhide collagen assisted by ultra-high pressure technology was used as a fat substitute to make low-fat beef patties. Combined the texture, cooking loss, and sensory scoring, the effects of ultra-high pressure, ultra-high pressure time, NaCl content, and compound phosphate addition on the quality of beef patties was explored. Through the optimization of single factor and response surface experiments, the best process formula of cowhide collagen low-fat beef patties was finally determined. The results showed that under the conditions of an ultra-high pressure of 360 MPa for 21 min with a NaCl content of 1.5%, and a compound phosphate addition of 0.3%, the sensory score of beef patties reached 84.1, and the elasticity was 0.8%. The overall quality of patties was better.

Cite this article

GAO Yanlei , OJANGBA THEODORA , YANG Chao , WANG Zhuo , ZHANG Li , YU Qunli , GUO Zhaobin . Ultra-high pressure technology assists optimizing the process of cowhide collagen low-fat beef patties[J]. Food and Fermentation Industries, 2022 , 48(2) : 86 -93 . DOI: 10.13995/j.cnki.11-1802/ts.027208

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