A RESEARCH NOTE CHARACTERISTICS OF EXPANDED EXTRUDATES CONTAINING NONMEAT INGREDIENTS AND LAMB, PORK, OR BEEF

Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef

Blends of corn starch (81.72-84.86%) and ground meat (goat meat, lamb, mutton, spent hen meat, beef 15.14-18.28%) were prepared for a target moisture level of 26.5% (with no added water) and cooked-puffed using a single-screw extruder. All extrudates were well expanded and low in fat (< 1.5%), a(w) (< 0.12), bulk density, and shear-force. Trained panel sensory scores indicated all products were bland, with no differences found in flavor attributes among products. The dominant flavor notes were "rice" and "dried grassy" (mean scores of 2.23-2.29 and 1.81-2.15, respectively, on a 0-15 scale). Most panelists did not perceive "meat" note or species-related meat flavor. Total polyunsaturated fatty acid percentage was similar for extrudates with beef, lamb and mutton and highest for those with chicken. When extrudates were stored aerobically at 37°C for up to 120 days, lipid oxidation (as measured in meq. peroxides/kg fat) was lower for products containing goat meat, lamb, or mutton than for those with beef or chicken. The degree of polyunsaturation or unsaturation of their fat only partly accounted for the lipid oxidation differences. ©