Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties
The proximate composition, physical traits and
sensory properties of beef and chicken patties incorporated with
various level of dried cornsilk (Maydis stigma) were studied. The
beef and chicken patties were formulated with either 2%, 4% or 6%
of cornsilk. Both cooked beef and chicken patties incorporated with
6% cornsilk recorded the highest protein concentration at 23.3% and
28.42%, respectively. Both cooked beef and chicken patties
containing 6% cornsilk significantly recorded the lowest
concentration of fat at 11.4% and 14.60%, respectively. Beef and
chicken patties formulated with 6% cornsilk recorded the highest
cooking yield at 80.13% and 83.03% compared to other treatments.
The inclusion of cornsilk did not change the sensory properties and
consumer acceptability of cornsilk-based beef and chicken patties.
Cornsilk fibre has been effective in improving cooking yield,
moisture and fat retention of beef and chicken patties
[1] ReportLinker. 2009. Analysis of Global Beef Market.
http://www.reportlinker.com/p0167103/Analysis-of-Global-Beef-
Market.html. Dec 2009.
[2] M. Clement, "2010 Positive for global poultry production", Poultry
International, pp. 8-9, Jan. 2010.
[3] E. Desmond, D. Troy, and D. Buckley, "Comparative studies of nonmeat
adjuncts used in the manufacture of low-fat beef burgers", Journal of
Muscle Foods, vol. 9, no. 3, pp. 221-241, 1998.
[4] G. Dongowski, B. Drzikova, B. Senge, R. Blochwitz, E. Gebhardt, and
A. Habel, "Rheological behaviour of β-glucan preparations from oat
products", Food Chemistry, vol. 93, pp. 279-291, 2003.
[5] S. El-Magoli, S. Laroia, and P. Hansen, " Flavor and texture
characteristics of low fat ground beef patties formulated with whey
protein concentrate", Meat Science, vol. 42, no. 2, pp. 179-193, 1996.
[6] I. Yilmaz, and O, Daglioglu, "The effect of replacing fat with oat bran
on fatty acid composition and physicochemical properties of meatballs",
Meat Science, vol. 65, no. 2, pp. 819-823, 2003.
[7] M. García, R. Dominguez, M. Galvez, C. Casas, and M. Selgas,
"Utilization of cereal and fruit fibres in low fat dry fermented sausages",
Meat Science, vol. 60, no. 3, pp. 227-236, 2002.
[8] E. Mansour, and A. Khalil, "Characteristics of low-fat beef burgers as
influenced by various types of wheat fibres", Journal of the Science of
Food and Agriculture, vol 79, pp. 493-498, 1999.
[9] A. S. Babji, A. R. Alina, Y. Mohd Suria Affandi, and W. I. Wan
Sulaiman, "Palm oil: A healthy fat substitute?", Meat International vol.
11, no 2, pp. 26-27, 2001.
[10] M. Kumar, and B. Sharma, "The storage stability and textural, physicochemical
and sensory quality of low-fat ground pork patties with
carrageenan as fat replacer", International Journal of Food Science and
Technology", vol. 39, pp. 31-42, 2004.
[11] H. Yang, S. Choi, J. Jeon, G. Park, and S. Joo, "Textural and sensory
properties of low fat pork sausages with added hydrated oatmeal and
tofu as texture-modifying agents", Meat Science, vol 75, no. 2, pp. 283-
289, 2007.
[12] AHA, "American Heart Association. Heart and stroke encyclopedia.
Dietary guidelines for healthy American adults",
http://www.americanheart.org, 2004.
[13] O. P. Carrol, "Trimming the fat", The World of Ingredient, vol. 18, pp.
11-14, 1998.
[14] C. Ako, "Fat replacers", Food Technology vol. 52, pp. 47-53, 1998.
[15] F. Jimenez Colmenero, "Technologies for developing low-fat meat
products", Trends in Food Science and Technology, vol. 7, pp. 41-48,
1996.
[16] K. Shiota, S. Kawahara, A. Tajima, T. K. Ogata, and T. Ito, "Sensory
evaluation of beef patties and sausages containing lipids with various
component fatty acids", Meat Science, vol. 40, pp. 263-371, 1995.
[17] A. El-Ghorab, K. F. El-Massry, and K. Shibamoto, K. "Chemical
composition of the volatile extract and antioxidant activities of the
volatile and nonvolatile extracts of Egyptian corn silk (Zea mays L.)",
Journal Agriculture Food Chemistry, vol. 55, no. 22, pp. 9124-9127,
2007.
[18] J. J. Kwag, J. G. Lee, H. J. Jang, and O. C. Kim, "Volatile components
of corn silk (Zea mays L.)", Han'guk Sikp'um Yongyang Hakhoechi vol.
12, no 4, pp. 375-379, 1999.
[19] Z. A. Maksimovic, and N. Kovacevic, "Preliminary assay on the
antioxidative activity of Maydis stigma extracts", Fitoterapia, vol. 74,
pp. 144-147, 2003.
[20] P. Guevara, M. C. Perez-Amador, B. Zuniga, and M. Snook, "Flavones
in corn silks and resistance to insect attacks", Phyton, vol. 69, pp. 151-
156, 2000.
[21] C. Sang-Kyu, and C. Hye-Seon, "Purification and characterization of an
anticoagulant from corn silk", Han'guk Sikp'um Yongyang Kwahak
Hoechi, vol. 33, no. 8, pp. 1262-1267, 2004.
[22] E. Yesilada, and N. Ezer, "The antiinflammatory activity of some
sideritis species growing in Turkey", International Journal of Crude
Drug Research, vol. 27, pp. 38-40, 1989.
[23] W. I. Wan Rosli, A. S Babji, A. Aminah, S. P. Foo, and O. Abd Malik,
"Vitamin E contents of processed meats blended with palm oils",
Journal of Food Lipids, vol. 13, pp. 186-198, 2006.
[24] SAS, "SAS User-s Guide: Statistics", Version 6.12, SAS Institute Inc.,
Cary, NC, 1989.
[25] W. I. Wan Rosli, K. Jesmine, A. R. Nurhanan, ans S. S. J. Mohsin,
"Aqueous, alcoholic treated and proximate analysis of Maydis stigma
(Zea mays hairs)", Annals of Microscopy, vol. 8, pp. 66-72, 2008.
[26] W. I. Wan Rosli, A. S. Babji, A. Aminah, "Lipid profile, apparent
digestibility and protein efficiency ratio of Sprague Dawley rats fed with
red palm fat diets", ASEAN Food Journal vol. 14, no. 3, pp. 153-160,
2007.
[27] K. Warner, and G. Inglett, "Flavor and texture characteristics of foods
containing Z-trim corn and oat fibers as fat and flour replace", Cereal
Food World, vol. 42, no. 10, pp. 821-825, 1997.
[28] S. Suman, and B. Sharma, "Effect of grind size and levels on the
physico-chemical and sensory characteristics of low-fat ground buffalo
meat patties", Meat Science, vol. 65, pp. 973-976, 2003.
[29] L. Aleson-Carbonell, J. Fernandez-Lopez, J. A. Perez-Alvarez, and V.
Kuri, "Characteristics of beef burger as influenced by various type of
lemon albedo", Innov. Food Sci. Emer. Technol, vol 6, pp. 247-255,
2005.
[30] E. H. Mansour, and A. H. Khalil, "Characteristics of low fat beef burgers
as influenced by various types of wheat fibers", Food Research
International, vol 30, pp. 199-205, 1997.
[31] S. Turhan, I. Sagir, and N. S. Ustin, "Utilization of hazelnut pellicle in
low-fat beef burgers", Meat Science, vol. 71, pp. 312-316, 2005.
[32] W. I. Wan Rosli, K. Jesmine, A. R. Nurhanan, S. S. J. Mohsin, and C. G.
Farid, "Aqueous, alcoholic treated and proximate analysis of Maydis
stigma (Zea mays hairs)", Annals of Microscopy, vol. 8, pp. 66-72, 2008.
[33] Z. Pietrasik, and Z. Duda, "Effect of fat content and soy
protein/carrageenan mix on the quality characteristics of comminuted,
scalded sausages", Meat Science, vol. 56, pp. 181-188, 2000.
[34] W. Prinyawiwatkul, K. H. McWatters, L. R. Beuchat, and R. Phillips,
"Physicochemical and Sensory Properties of Chicken Nuggets Extended
with Fermented Cowpea and Peanut Flours", J. Agric. Food Chem, vol.
45, no. 5, pp. 1891-1899, 1997.
[35] M. P. Pinero, K. Parra, N. Huerta-Leidenz, A. A. Moreno, M. Ferrer, S.
Araujo, and Y. Barboza, " Effect of oat's soluble fibre (β-glucan) as a fat
replacer on physical, chemical, microbiological and sensory properties
of low-fat beef patties", Meat Science, vol. 80, pp. 675-680, 2008.
[36] P. R. Sheard, G. R. Nute, and A. G. Chappell, "The effect of cooking on
the chemical composition of meat products with special reference to fat
loss", Meat Science, vol. 49, no. 2, pp. 175-191, 1988.
[37] E. Tornberg, A. Olsson, and K. Persson, "Comparison in fat holding
between hamburgers and emulsion sausages, "Proceedings of the 35th
International Congress of Meat Science and Technology, Copenhagen,
Denmark", pp. 752-759, 1989.
[38] F. J. Colmenero, "Technologies for developing low-fat meat products",
Trends in Food Science & Technology, vol. 7, pp. 41-48, 1996.
[39] S. Besbes, H. Attia, H. Deroanne, C. Makni, C. Blecker, "Partial
replacement of meat by pea fiber and wheat fiber: effect on the chemical
composition, cooking characteristics and sensory properties of beef
burgers", Journal of Food Quality, vol. 31, pp. 480-489, 2008.
[1] ReportLinker. 2009. Analysis of Global Beef Market.
http://www.reportlinker.com/p0167103/Analysis-of-Global-Beef-
Market.html. Dec 2009.
[2] M. Clement, "2010 Positive for global poultry production", Poultry
International, pp. 8-9, Jan. 2010.
[3] E. Desmond, D. Troy, and D. Buckley, "Comparative studies of nonmeat
adjuncts used in the manufacture of low-fat beef burgers", Journal of
Muscle Foods, vol. 9, no. 3, pp. 221-241, 1998.
[4] G. Dongowski, B. Drzikova, B. Senge, R. Blochwitz, E. Gebhardt, and
A. Habel, "Rheological behaviour of β-glucan preparations from oat
products", Food Chemistry, vol. 93, pp. 279-291, 2003.
[5] S. El-Magoli, S. Laroia, and P. Hansen, " Flavor and texture
characteristics of low fat ground beef patties formulated with whey
protein concentrate", Meat Science, vol. 42, no. 2, pp. 179-193, 1996.
[6] I. Yilmaz, and O, Daglioglu, "The effect of replacing fat with oat bran
on fatty acid composition and physicochemical properties of meatballs",
Meat Science, vol. 65, no. 2, pp. 819-823, 2003.
[7] M. García, R. Dominguez, M. Galvez, C. Casas, and M. Selgas,
"Utilization of cereal and fruit fibres in low fat dry fermented sausages",
Meat Science, vol. 60, no. 3, pp. 227-236, 2002.
[8] E. Mansour, and A. Khalil, "Characteristics of low-fat beef burgers as
influenced by various types of wheat fibres", Journal of the Science of
Food and Agriculture, vol 79, pp. 493-498, 1999.
[9] A. S. Babji, A. R. Alina, Y. Mohd Suria Affandi, and W. I. Wan
Sulaiman, "Palm oil: A healthy fat substitute?", Meat International vol.
11, no 2, pp. 26-27, 2001.
[10] M. Kumar, and B. Sharma, "The storage stability and textural, physicochemical
and sensory quality of low-fat ground pork patties with
carrageenan as fat replacer", International Journal of Food Science and
Technology", vol. 39, pp. 31-42, 2004.
[11] H. Yang, S. Choi, J. Jeon, G. Park, and S. Joo, "Textural and sensory
properties of low fat pork sausages with added hydrated oatmeal and
tofu as texture-modifying agents", Meat Science, vol 75, no. 2, pp. 283-
289, 2007.
[12] AHA, "American Heart Association. Heart and stroke encyclopedia.
Dietary guidelines for healthy American adults",
http://www.americanheart.org, 2004.
[13] O. P. Carrol, "Trimming the fat", The World of Ingredient, vol. 18, pp.
11-14, 1998.
[14] C. Ako, "Fat replacers", Food Technology vol. 52, pp. 47-53, 1998.
[15] F. Jimenez Colmenero, "Technologies for developing low-fat meat
products", Trends in Food Science and Technology, vol. 7, pp. 41-48,
1996.
[16] K. Shiota, S. Kawahara, A. Tajima, T. K. Ogata, and T. Ito, "Sensory
evaluation of beef patties and sausages containing lipids with various
component fatty acids", Meat Science, vol. 40, pp. 263-371, 1995.
[17] A. El-Ghorab, K. F. El-Massry, and K. Shibamoto, K. "Chemical
composition of the volatile extract and antioxidant activities of the
volatile and nonvolatile extracts of Egyptian corn silk (Zea mays L.)",
Journal Agriculture Food Chemistry, vol. 55, no. 22, pp. 9124-9127,
2007.
[18] J. J. Kwag, J. G. Lee, H. J. Jang, and O. C. Kim, "Volatile components
of corn silk (Zea mays L.)", Han'guk Sikp'um Yongyang Hakhoechi vol.
12, no 4, pp. 375-379, 1999.
[19] Z. A. Maksimovic, and N. Kovacevic, "Preliminary assay on the
antioxidative activity of Maydis stigma extracts", Fitoterapia, vol. 74,
pp. 144-147, 2003.
[20] P. Guevara, M. C. Perez-Amador, B. Zuniga, and M. Snook, "Flavones
in corn silks and resistance to insect attacks", Phyton, vol. 69, pp. 151-
156, 2000.
[21] C. Sang-Kyu, and C. Hye-Seon, "Purification and characterization of an
anticoagulant from corn silk", Han'guk Sikp'um Yongyang Kwahak
Hoechi, vol. 33, no. 8, pp. 1262-1267, 2004.
[22] E. Yesilada, and N. Ezer, "The antiinflammatory activity of some
sideritis species growing in Turkey", International Journal of Crude
Drug Research, vol. 27, pp. 38-40, 1989.
[23] W. I. Wan Rosli, A. S Babji, A. Aminah, S. P. Foo, and O. Abd Malik,
"Vitamin E contents of processed meats blended with palm oils",
Journal of Food Lipids, vol. 13, pp. 186-198, 2006.
[24] SAS, "SAS User-s Guide: Statistics", Version 6.12, SAS Institute Inc.,
Cary, NC, 1989.
[25] W. I. Wan Rosli, K. Jesmine, A. R. Nurhanan, ans S. S. J. Mohsin,
"Aqueous, alcoholic treated and proximate analysis of Maydis stigma
(Zea mays hairs)", Annals of Microscopy, vol. 8, pp. 66-72, 2008.
[26] W. I. Wan Rosli, A. S. Babji, A. Aminah, "Lipid profile, apparent
digestibility and protein efficiency ratio of Sprague Dawley rats fed with
red palm fat diets", ASEAN Food Journal vol. 14, no. 3, pp. 153-160,
2007.
[27] K. Warner, and G. Inglett, "Flavor and texture characteristics of foods
containing Z-trim corn and oat fibers as fat and flour replace", Cereal
Food World, vol. 42, no. 10, pp. 821-825, 1997.
[28] S. Suman, and B. Sharma, "Effect of grind size and levels on the
physico-chemical and sensory characteristics of low-fat ground buffalo
meat patties", Meat Science, vol. 65, pp. 973-976, 2003.
[29] L. Aleson-Carbonell, J. Fernandez-Lopez, J. A. Perez-Alvarez, and V.
Kuri, "Characteristics of beef burger as influenced by various type of
lemon albedo", Innov. Food Sci. Emer. Technol, vol 6, pp. 247-255,
2005.
[30] E. H. Mansour, and A. H. Khalil, "Characteristics of low fat beef burgers
as influenced by various types of wheat fibers", Food Research
International, vol 30, pp. 199-205, 1997.
[31] S. Turhan, I. Sagir, and N. S. Ustin, "Utilization of hazelnut pellicle in
low-fat beef burgers", Meat Science, vol. 71, pp. 312-316, 2005.
[32] W. I. Wan Rosli, K. Jesmine, A. R. Nurhanan, S. S. J. Mohsin, and C. G.
Farid, "Aqueous, alcoholic treated and proximate analysis of Maydis
stigma (Zea mays hairs)", Annals of Microscopy, vol. 8, pp. 66-72, 2008.
[33] Z. Pietrasik, and Z. Duda, "Effect of fat content and soy
protein/carrageenan mix on the quality characteristics of comminuted,
scalded sausages", Meat Science, vol. 56, pp. 181-188, 2000.
[34] W. Prinyawiwatkul, K. H. McWatters, L. R. Beuchat, and R. Phillips,
"Physicochemical and Sensory Properties of Chicken Nuggets Extended
with Fermented Cowpea and Peanut Flours", J. Agric. Food Chem, vol.
45, no. 5, pp. 1891-1899, 1997.
[35] M. P. Pinero, K. Parra, N. Huerta-Leidenz, A. A. Moreno, M. Ferrer, S.
Araujo, and Y. Barboza, " Effect of oat's soluble fibre (β-glucan) as a fat
replacer on physical, chemical, microbiological and sensory properties
of low-fat beef patties", Meat Science, vol. 80, pp. 675-680, 2008.
[36] P. R. Sheard, G. R. Nute, and A. G. Chappell, "The effect of cooking on
the chemical composition of meat products with special reference to fat
loss", Meat Science, vol. 49, no. 2, pp. 175-191, 1988.
[37] E. Tornberg, A. Olsson, and K. Persson, "Comparison in fat holding
between hamburgers and emulsion sausages, "Proceedings of the 35th
International Congress of Meat Science and Technology, Copenhagen,
Denmark", pp. 752-759, 1989.
[38] F. J. Colmenero, "Technologies for developing low-fat meat products",
Trends in Food Science & Technology, vol. 7, pp. 41-48, 1996.
[39] S. Besbes, H. Attia, H. Deroanne, C. Makni, C. Blecker, "Partial
replacement of meat by pea fiber and wheat fiber: effect on the chemical
composition, cooking characteristics and sensory properties of beef
burgers", Journal of Food Quality, vol. 31, pp. 480-489, 2008.
@article{"International Journal of Biological, Life and Agricultural Sciences:55555", author = "W. I. Wan Rosli and A. R. Nurhanan and M. A. Solihah and S. S. J. Mohsin", title = "Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties", abstract = "The proximate composition, physical traits and
sensory properties of beef and chicken patties incorporated with
various level of dried cornsilk (Maydis stigma) were studied. The
beef and chicken patties were formulated with either 2%, 4% or 6%
of cornsilk. Both cooked beef and chicken patties incorporated with
6% cornsilk recorded the highest protein concentration at 23.3% and
28.42%, respectively. Both cooked beef and chicken patties
containing 6% cornsilk significantly recorded the lowest
concentration of fat at 11.4% and 14.60%, respectively. Beef and
chicken patties formulated with 6% cornsilk recorded the highest
cooking yield at 80.13% and 83.03% compared to other treatments.
The inclusion of cornsilk did not change the sensory properties and
consumer acceptability of cornsilk-based beef and chicken patties.
Cornsilk fibre has been effective in improving cooking yield,
moisture and fat retention of beef and chicken patties", keywords = "cornsilk, beef and chicken patty, proximatecomposition, sensory evaluation.", volume = "4", number = "8", pages = "567-5", }
