Blending Hydrogenated Soybean Oils to ground beef patties I. Effects on sensory attributes and chemical aspects.

Abstract

Hydrogenated soybean oils (HSO) with three Iodine values (35, 70 and 100) were blended with 
ground beef to form patties of 16, 20 and 24 percent total fat levels, each fat level containing 
0,25 and 50 percent of vegetable fat. The three HSO having different Iodine values (IV) differed 
significantly (P<0.05) in all the sensory arributes measured except tenderness. The 70 IV sample 
was prefered to the 35 and 100 IV samples in flavour and juiciness. All the samples with 70 IV 
were scored above slightly intense beef flavour, slightly juicy and slightly tender. 
Generally there was an increase in the scores for juicines and tenderness with an increase in total 
fat. There was a decrease in flavour intendsity and juiciness as vegetable fat increased.