 |
 |
 |
 |
 |
 |
Cornsilk Improves
Nutrient Content and Physical Characteristics of Beef Patties
(Sutera Jagung
Memperbaiki Kandungan Nutrien dan Ciri-Ciri Fizikal Burger Daging)
W.I.Wan
Rosli*
Nutrition
Program, School of Health Sciences
Universiti
Sains Malaysia Health Campus, 16150 Kubang Kerian, Kelantan, Malaysia
R.
Nurhanan, M.A. Solihah & S.S.J. Mohsin
School
of Health Sciences, Universiti Sains Malaysia Health Campus
16150
Kubang Kerian, Kelantan, Malaysia
Diserahkan:
29 Disember 2009 / Diterima: 20 Mei 2010
ABSTRACT
The nutrient composition,
cooking characteristics and sensory properties of beef patties incorporated
with various level of cornsilk were studied. The beef patties were formulated
with either 2, 4 or 6% of cornsilk. Protein content increased in line with the
cornsilk level in both raw and cooked beef patties. Both raw and cooked patties
incorporated with 6% cornsilk recorded the highest protein concentration at
17.2 and 23.3%, respectively. Both raw and cooked patties containing 6%
cornsilk recorded the lowest concentration of fat at 12.4 and 11.4%,
respectively. All cooked patty samples recorded moisture content ranging from
40.42-42.98%. Beef patty formulated with 6% cornsilk recorded the highest
cooking yield at 80.13% compared to other treatments. The addition of cornsilk
did not change the sensory properties and consumer acceptability of
cornsilk-based beef patties. Cornsilk fibre was effective in improving cooking
yield, moisture and fat retention and enhancing texture of beef patties.
Keywords: Beef patty;
chemical composition; cornsilk; sensory evaluation
ABSTRAK
Kajian komposisi zat
makanan, ciri memasak dan penilaian deria terhadap burger daging lembu yang
ditambah dengan kandungan sutera jagung yang berbeza telah dikaji. Burger
daging diformulasikan dengan 2, 4 atau 6% sutera jagung. Kandungan protein
meningkat selari dengan peningkatan kandungan sutera jagung dalam burger mentah
dan yang digoreng. Kedua-dua burger mentah dan goreng yang mengandungi 6%
sutera jagung masing-masing merekodkan kandungan protein sebanyak 17.2 and
23.3%. Kedua-dua burger mentah dan goreng yang mengandungi 6% sutera jagung
masing-masing merekodkan kandungan lemak yang rendah iaitu 12.4 and 11.4%.
Semua sampel burger merekodkan kandungan lembapan antara 40.42-42.98%. Burger
daging yang diformulasikan dengan 6% sutera jagung merekodkan hasil memasak
yang tinggi iaitu 80.13% berbanding perlakuan lain. Penambahan sutera jagung
tidak mengubah ciri-ciri sensori dan penerimaan pengguna terhadap burger daging
berasaskan sutera jagung. Serat dietari sutera jagung berkesan dalam
mengekalkan hasil memasak, lembapan dan lemak serta memperbaiki tekstur burger
daging.
Kata kunci: Burger
daging; komposisi kimia; penilaian deria; sutera jagung
RUJUKAN
AHA.
2004. American Heart Association. Heart and stroke encyclopedia. Dietary
guidelines for healthy American adults. Cholesterol. Fat.
http://www.americanheart.org.
Ako,
C. 1998. Fat replacers. Food Technology 52: 47-53.
Aleson-Carbonell,
L., Fernandez-Lopez, J., Perez-Alvarez, J.A. & Kuri, V. 2005.
Characteristics of beef burger as influenced by various type of lemon albedo. Innov.
Food Sci. Emer. Technol 6: 247-255.
Babji,
A.S., Alina, A.R., Mohd Suria Affandi, Y. & Wan Sulaiman, W.I. 2001. Palm
oil: A healthy fat substitute?. Meat International 11(2): 26-27.
Besbes,
S., Attia, H., Deroanne, C., Makni, S. & Blecker, C. 2008. Partial
replacement of meat by pea fiber and wheat fiber: Effect on the chemical
composition, cooking characteristics and sensory properties of beef burgers. Journal
of Food Quality 31: 480-489.
Carrol,
O.P. 1998. Trimming the fat. The World of Ingredient 18: 11-14.
Desmond,
E., Troy, D. & Buckley, D. 1998. Comparative studies of nonmeat adjuncts
used in the manufacture of low-fat beef burgers. Journal of Muscle Foods 9(3):
221-241.
Dongowski,
G., Drzikova, B., Senge, B., Blochwitz, R., Gebhardt, E. & Habel, A. 2003.
Rheological behaviour of β-glucan preparations from oat products. Food
Chemistry 93: 279-291.
El-Ghorab,
A., El-Massry, K.F. & Shibamoto, K. 2007. Chemical composition of the
volatile extract and antioxidant activities of the volatile and nonvolatile
extracts of Egyptian corn silk (Zea mays L.). Journal Agriculture
Food Chemistry 55 (22): 9124-9127.
El-Magoli,
S., Laroia, S. & Hansen, P. 1996. Flavor and texture characteristics of low
fat ground beef patties formulated with whey protein concentrate. Meat
Science 42(2): 179-193.
García,
M., Dominguez, R., Galvez, M., Casas, C. & Selgas, M. 2002. Utilization of
cereal and fruit fibres in low fat dry fermented sausages. Meat Science 60(3):
227-236.
Guevara,
P., Perez-Amador, M.C., Zuniga, B. & Snook, M. 2000. Flavones in corn silks
and resistance to insect attacks. Phyton 69: 151-156.
Hecker,
K., Marg, M., Newman, R. & Newman, W. 1998. Barley β-glucan is
effective as a hypocholesterolaemic ingredient in foods. Journal of the
Science of Food and Agriculture 77: 179-183.
Inglett,
G., Peterson, S., Carriere, C. & Maneepun, S. 2005. Rheological, textural
and sensory properties of Asian noodles containing on oat cereal hydrocolloid. Food
Chemistry 90(1&2): 1-8.
Jimenez
Colmenero, F. 1996. Technologies for developing low-fat meat products. Trends
in Food Science and Technology 7: 41-48.
Keeton,
J.T. 1994. Low-fat meats products technological problems with processing. Meat
Science 36: 261-276.
Koedam,
A. 1986. Volatile oil composition of Greek mountain tea (Sideritis spp.). Journal of the Science of Food and Agriculture 36: 681-684.
Kumar,
M. & Sharma, B. 2004. The storage stability and textural, physico-chemical
and sensory quality of low-fat ground pork patties with carrageenan as fat
replacer. International Journal of Food Science and Technology 39:
31-42.
Kwag,
J.J., Lee, J.G., Jang, H.J. & Kim, O.C. 1999. Volatile components of corn
silk (Zea mays L.). Han’guk Sikp’um Yongyang Hakhoechi 12(4): 375-379.
Maksimovic,
Z.A. & Kovacevic, N. 2003. Preliminary assay on the antioxidative activity
of Maydis stigma extracts. Fitoterapia 74: 144-147.
Mansour,
E. & Khalil, A. 1999. Characteristics of low-fat beef burgers as influenced
by various types of wheat fibres. Journal of the Science of Food and
Agriculture 79: 493-498.
Mansour,
E.H. & Khalil, A.H. 1997. Characteristics of low fat beef burgers as
influenced by various types of wheat fibers. Food Research International 30:
199-205
Pinero,
M.P., Parra, K., Huerta-Leidenz, N., Moreno, A.A., Ferrer, M., Araujo, S. &
Barboza, Y. 2008. Effect of oat’s soluble fibre (β-glucan) as a fat
replacer on physical, chemical, microbiological and sensory properties of
low-fat beef patties. Meat Science 80: 675-680.
Sang-Kyu,
C. & Hye-Seon, C. 2004. Purification and characterization of an
anticoagulant from corn silk. Han’guk Sikp’um Yongyang Kwahak Hoechi 33(8): 1262-1267.
SAS.
1989. SAS User’s Guide: Statistics. Version 6.12, SAS Institute Inc., Cary, NC.
Sheard,
P.R., Nute, G.R. & Chappell, A.G. 1998. The effect of cooking on the
chemical composition of meat products with special reference to fat loss. Meat
Science 49(2): 175-191.
Shiota,
K., Kawahara, S., Tajima, A., Ogata, T.K. & Ito, T. 1995. Sensory
evaluation of beef patties and sausages containing lipids with various
component fatty acids. Meat Science 40: 363-371.
Suman,
S. & Sharma, B. 2003. Effect of grind size and levels on the
physico-chemical and sensory characteristics of low-fat ground buffalo meat
patties. Meat Science 65: 973-976.
Shiota,
K., Kawahara, S., Tajima, A., Ogata, T., Kawano, T. & Ito T. 1995. Sensory
evaluation of beef patties and sausages containing lipids with various
component fatty acids. Meat Science 40(3): 363-371.
Tornberg,
E., Olsson, A. & Persson, K. 1989. A comparison in fat holding between
hamburgers and emulsion sausages. Proceedings of the 35th International
Congress of Meat Science and Technology, Copenhagen, Denmark: 752-759.
Turhan,
S., Sagir, I. & Ustin, N.S. 2005. Utilization of hazelnut pellicle in
low-fat beef burgers. Meat Science 71: 312-316.
Wan
Rosli, W.I., Jesmine, K., Nurhanan, A.R., Mohsin, S.S.J. & Farid, C.G.
2008. Aqueous, alcoholic treated and proximate analysis of Maydis stigma (Zea
mays hairs). Annals of Microscopy 8: 66-72.
Wan
Rosli, W.I., Babji, A.S. & Aminah, A. 2007. Lipid profile, apparent
digestibility and protein efficiency ratio of Sprague Dawley rats fed with red
palm fat diets. ASEAN Food Journal 14(3): 153-160.
Wan
Rosli, W.I., Babji, A.S., Aminah, A., Foo, S.P. & Abd Malik, O. 2006.
Vitamin E contents of processed meats blended with palm oils. Journal of
Food Lipids 13: 186-198.
Warner, K. &
Inglett, G. 1997. Flavor and texture characteristics of foods containing Z-trim
corn and oat fibers as fat and flour replace. Cereal Food World 42(10):
821-825.
Yang, H., Choi,
S., Jeon, J., Park, G. & Joo, S. 2007. Textural and sensory properties of
low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying
agents. Meat Science 75(2): 283-289.
Yesilada, E.
& Ezer, N. 1989. The antiinflammatory activity of some sideritis species
growing in Turkey. International Journal of Crude Drug Research 27:
38-40.
Yilmaz, I. &
Daglioglu, O. 2003. The effect of replacing fat with oat bran on fatty acid
composition and physicochemical properties of meatballs. Meat Science 65(2):
819-823.
*Pengarang untuk surat-menyurat; email: wrosli@kck.usm.my
|
|||
|
