ArticleFoods (Basel, Switzerland)2021
Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Impact of Soy Protein Concentrate and Storage on the Safety, Quality and Shelf Stability of Beef Patties.Food science & nutrition · 2026Article
- Preparation, Structural Characterization of Octenyl Succinic Anhydride-Modified Bamboo Shoot-Derived Cellulose Nano-Crystals.Foods (Basel, Switzerland) · 2025Article
- Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties.Foods (Basel, Switzerland) · 2023Article
- Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil.Molecules (Basel, Switzerland) · 2022Article
- Ethanolic Extract ofPreventive nutrition and food science · 2021Article
- Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and 15% Osan and storage for 30 or 60 days at -20 °C. The tested parameters included cooking loss, microstructure image, firmness, color, and sensory evaluation of the prepared patties. Along with Osan, native corn starch was used as control and considered the patties with added animal fat. The data showed that Osan reduced the cooking loss and dimensional shrinkage significantly (
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Registered trials
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