Abstract:

The objectives of this study were to evaluate the physicochemical and sensory characteristics of restructured yak meat patties with different amounts of added ground peanut and to determine the optimal amount of peanut. Ground yak meat was added with 0, 5%, 10%, 15% or 20% peanut powder to prepare yak meat patties. The prepared patties were stored under －20 ℃ after curing for 24 hours at 2－4 ℃. The thawing loss, baking yield, oil and water binding properties, pre- and postbaking pH values and textural parameters, pre- and post-thawing colour and post-baking parameters L*, a*, b*, c and h and postbaking sensory quality of the patties were measured. The results showed that added peanut powder significantly increased prebaking adhesiveness (P ＜0.01), but did not affect pre-baking hardness, springiness, cohesiveness, chewiness and toughness (P＞0.05), while notably reduced post-baking hardness, cohesiveness, chewiness and toughness (P＜0.01), and increased postbaking adhesiveness (P＜0.01). Both pre- and post-baking springinesses were little influenced by adding peanut powder (P＞0.05). Baking yield and water binding capacity significantly increased with increasing amount of added peanut powder (P＜0.01), while oil binding capacity had no obvious change after the addition of peanut powder. Meanwhile, the addition of peanut powder also had no significant effect on colour parameters L* and a*. However, both peanut powder amounts of 15% and 20% resulted in a notable increase of b*. In addition, texture score significantly descended as peanut amount ascended, and the amount for obtaining the best overall acceptability was between 5% and 15%. A peanut powder amount exceeding 15% resulted in a strong bean-like odor.

Key words: yak meat patties, peanut, texture, sensory evaluation, color, yield, water binding capacity, oil binding capacity