Blending Hydrogenated Soybean Oils to Ground Beef Patties: II. Effects on Colour Measurements and Cooking Losses

Abstract

In a previous experiment ( Tibin & Melton, 1997 ) 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 contained, 0,25 and 50 percent of vegetable fat. Further 
investigations were reported here to examine the effects of blending hydrogenated vegetable oils 
on colour measurements and cooking losses. Total fat levels have significantly ( P < 0.05 ) 
affected the lightness of colour which increased with the increase of total fat level. Also the 
lightness ( L ) and redness ( a ) were significantly affected by the percentage vegetable fat. The 
lightness values increased linearly with the increase in percentage vegetable fat while there was 
aminimum value for redness at 25 percent vegetable fat.