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Influence of bleached palm oil on the physicochemical and sensory properties of beef patty

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Abstract

The effect of palm oil on the physico-chemical and sensory properties of beef liver patty were studied. Seven batches (3units per batch) of beef liver patty with different palm oil content (5, 10, 20, 30, 40 and 50%) and a control with pork fat (30%) were manufactured by component mix at 1500 rpm for 1 min and cooked in an oven at 90 °C. Physico-chemical analysis of raw and cooked samples showed improvement of emulsion stability, water binding capacity, technological yield and hardness of patties substituted with lower proportions of deodorized bleached palm oil. No significant difference (P > 0.05) was found between physico-chemical properties of liver patty formulated with 20% palm oil and the control (formulated with 30% pork fat). Sensory attributes generated by a semi-trained panel based mainly on texture, homogeneity (colour and aspect), odour and meltiness of the patties confirmed this tendency.

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Authors and Affiliations

  1. Department of Process Engineering, ENSAI, University of Ngaoundere, P.O Box 455, Ngaoundere, Cameroon

    Pierre Désiré Mbougueng & Vitalis Nchang Chofor

  2. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, P.O Box 455, Ngaoundere, Cameroon

    Robert Ndjouenkeu

Authors
  1. Pierre Désiré Mbougueng
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  2. Vitalis Nchang Chofor
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  3. Robert Ndjouenkeu
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Correspondence to Robert Ndjouenkeu.

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Mbougueng, P.D., Chofor, V.N. & Ndjouenkeu, R. Influence of bleached palm oil on the physicochemical and sensory properties of beef patty. Food Measure 11, 1019–1025 (2017). https://doi.org/10.1007/s11694-017-9477-6

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  • DOI: https://doi.org/10.1007/s11694-017-9477-6

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