The objective was to examine shelf stability, cooked product yield, and sensory characteristics of beef patties that had no binder (Control), incorporated soy flour (Textured Vegetable Protein; TVP) or one of three dry potato extracts: X-TRATOS™ (potato extract), X-TRATOS™ O (potato extract with mustard), or X-TRATOS™ W (potato extract with sodium acid pyrophosphate). In retail display patties, all binders decreased discoloration and lipid oxidation compared to Control, and X-TRATOS™ O was superior (P < 0.05) to all other treatments. Cooking yield was higher (P < 0.05) in patties containing potato extracts compared with patties containing TVP, which had higher yield than Control patties. Beef patties with potato extracts were juicier (P < 0.05) than Control and TVP patties and had higher (P < 0.05) overall acceptability than Control patties. We conclude that potato extracts are effective binders for use in fresh or precooked beef patties because they improve retail shelf life, cooked product yield, and sensory characteristics.

目的是检查牛肉饼的货架稳定性、煮熟的产品产量和感官特征，这些牛肉饼没有粘合剂（对照）、掺入大豆粉（组织化植物蛋白；TVP）或三种干马铃薯提取物之一：X-TRATOS™（马铃薯） X-TRATOS™ O（芥末马铃薯提取物）或 X-TRATOS™ W（酸式焦磷酸钠马铃薯提取物）。在零售展示肉饼中，与对照相比，所有粘合剂都减少了变色和脂质氧化，并且 X-TRATOS™ O 优于所有其他处理（ P < 0.05）。与含有 TVP 的肉饼相比，含有马铃薯提取物的肉饼的烹饪出品率更高（ P < 0.05），TVP 的肉饼的出品率高于对照肉饼。马铃薯提取物牛肉饼比对照肉饼和 TVP 肉饼多汁（ P < 0.05），并且比对照肉饼具有更高的总体可接受性（ P < 0.05）。我们得出的结论是，马铃薯提取物是用于新鲜或预煮牛肉饼的有效粘合剂，因为它们可以延长零售保质期、熟制品产量和感官特性。