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.

目的是检查没有粘合剂（对照），掺入大豆粉（纹理化的植物蛋白； TVP）或三种干马铃薯提取物之一的牛肉饼的货架稳定性，熟制产品的产量和感官特性（X-TRATOS™（马铃薯）提取物），X-TRATOS™O（带有芥末的马铃薯提取物）或X-TRATOS™W（带有焦磷酸钠的马铃薯提取物）。与对照相比，零售展示肉饼中的所有粘合剂均能减少变色和脂质氧化，并且X-TRATOS™O优于 所有其他处理（P <0.05）。 与含TVP的馅饼相比，含马铃薯提取物的馅饼的烹饪产量更高（P <0.05），后者比对照的馅饼更高。马铃薯提取物牛肉饼多汁（P <0.05）高于对照组和TVP肉饼，且 总体可接受性高于（P <0.05）对照肉饼。我们得出的结论是，马铃薯提取物是用于新鲜或预煮牛肉馅饼的有效粘合剂，因为它们可以改善零售货架期，煮熟产品的产量和感官特性。