Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat Original Research Article

Effects of addition of liquid whole egg (LWE), fat and textured soy protein (TSP) on textural and cooking properties of goat meat patties were studied. Textural properties of raw and baked patties were measured using an Instron Universal Testing Machine. Regression models were computed for textural and cooking properties as well as overall acceptability scores of patties as a function of LWE, fat and TSP. TSP showed greatest effect on cohesiveness, puncture force, back extrusion force and hardness of both raw and baked patties. While fat showed the highest effect on gumminess, chewiness and adhesiveness of raw patties, LWE improved the juiciness of the patties, lowered the shrinkage and cooking losses. Addition of TSP significantly decreased overall acceptability of baked patties, particularly at highest addition level (20%). The majority of the models had an R2 over 0.9, indicating they are appropriate and can be used to describe the effect of LWE, fat and TSP on textural and cooking properties of goat meat patties.