The effect of bamboo shoot (Gigantochloa albociliata) addition on the physical properties and sensorial acceptability of beef patty

Habibah B., . and Wan Rosli W. I., . The effect of bamboo shoot (Gigantochloa albociliata) addition on the physical properties and sensorial acceptability of beef patty. pp. 114-123. ISSN 2550-2166

Presently processed meat products are among the essential food item popularly consumed by the population of the developed and developing countries due to its convenience and quickly prepared. In recent years various studies suggested that the increased intake of processed meat results in an increased risk of CVD type 2 diabetes and colorectal cancer. The use of different levels of the bamboo shoot to improve dietary fibre in the beef burger and its effects on the nutrient composition cooking characteristics and sensory acceptability of the beef patties were studied. The beef patties were formulated with either 0 25 or 50 of ground bamboo shoot to partially replace ground beef. Fat content decreased in line with the bamboo shoot levels in both raw and cooked beef patties. Both raw and cooked patties incorporated with 50 bamboo shoot however showed the lowest fat concentration (P0.05) at 21.32 and 19.36 respectively. Both raw and cooked patties containing 50 bamboo shoot recorded the highest concentration (P0.05) of crude fibre at 1.71 and 1.92 respectively. All cooked patty samples recorded the moisture content ranging from 46.63-54.87. Beef patty formulated with 50 bamboo shoot recorded the highest cooking yield at 87.57 (P0.05) compared to other treatments. The addition of bamboo shoot did not influence the sensory acceptability of the bamboo shoot-based beef patties. In summary the addition of bamboo shoot at 25 to partially replace the ground beef can be recommended to lower the production cost and fat content and not affecting sensory descriptors of the beef patty to which the consumer is familiarized.

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Abstract

Presently processed meat products are among the essential food item popularly consumed by the population of the developed and developing countries due to its convenience and quickly prepared. In recent years various studies suggested that the increased intake of processed meat results in an increased risk of CVD type 2 diabetes and colorectal cancer. The use of different levels of the bamboo shoot to improve dietary fibre in the beef burger and its effects on the nutrient composition cooking characteristics and sensory acceptability of the beef patties were studied. The beef patties were formulated with either 0 25 or 50 of ground bamboo shoot to partially replace ground beef. Fat content decreased in line with the bamboo shoot levels in both raw and cooked beef patties. Both raw and cooked patties incorporated with 50 bamboo shoot however showed the lowest fat concentration (P0.05) at 21.32 and 19.36 respectively. Both raw and cooked patties containing 50 bamboo shoot recorded the highest concentration (P0.05) of crude fibre at 1.71 and 1.92 respectively. All cooked patty samples recorded the moisture content ranging from 46.63-54.87. Beef patty formulated with 50 bamboo shoot recorded the highest cooking yield at 87.57 (P0.05) compared to other treatments. The addition of bamboo shoot did not influence the sensory acceptability of the bamboo shoot-based beef patties. In summary the addition of bamboo shoot at 25 to partially replace the ground beef can be recommended to lower the production cost and fat content and not affecting sensory descriptors of the beef patty to which the consumer is familiarized.

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Item Type:	Article
AGROVOC Term:	Meat products
AGROVOC Term:	Processed foods
AGROVOC Term:	Bamboo shoots
AGROVOC Term:	Sampling
AGROVOC Term:	Data analysis
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Health foods
AGROVOC Term:	Dietary fibres
AGROVOC Term:	Nutritional value
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10061

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