Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties

Texturized soy protein (TSP) originating from varieties of value-enhanced soybeans and commodity soybeans, which were processed by extrusion-expelling, were incorporated into ground-beef patties. The soybean varieties included high-cysteine, low-linolenic, lipoxygenase-null, high-sucrose, low-saturated-fat, and high-oleic. The lower the bulk density was, the better the water-holding capacity of TSP. Neither property was affected by the protein dispersibility index or residual oil of the low-fat soy flours from which the TSP was prepared. All extruded-expelled processed flours from value-enhanced soybeans made acceptable TSP. The high-sucrose soybeans produced TSP with higher expansion and improved water-holding capacity. There were no differences in cooking properties or proximate compositions of patties for all treatments. Inside and outside colors were darker for the TSP-extended patties than for the all-beef control, and there was little difference among soybean varieties. The patties containing TSP had significantly more soy flavor and were harder than the all-beef control patties. Some TSP treatments produced more tender and less cohesive cooked patties than did the all-beef control.