Research Article
Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties
Table 1
Formulation of beef patties containing PEF.
| | Treatments | Ingredients (%) | Notation | | PEF | Lean meat | Water | Beef fat | Salt | Pepper | Seasoning |
| | Control | 0 | 70 | 5 | 20 | 1 | 1 | 3 | Commercial formulation | | 1 | 2.5 | 70 | 5 | 17.5 | 1 | 1 | 3 | 12.5% reduced-fat formulation | | 2 | 5 | 70 | 5 | 15 | 1 | 1 | 3 | 25% reduced-fat formulation | | 3 | 7.5 | 70 | 5 | 12.5 | 1 | 1 | 3 | 37.5% reduced-fat formulation |
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