Sodium Alginate Plus Modified Tapioca Starch Improves Properties of Low‐Fat Beef Patties

ABSTRACT Sodium alginate (A) in combination with modified tapioca starch (T) was evaluated in low‐fat beef patties cooked by broiling or grilling to 68 or 74°C. Added water was used with AT formulations at 7% (AT7) or 14% (AT14) levels. In comparisons with all‐beef patties (8 and 20% fat), AT provided improvements in tenderness, juiciness and cooking yields without increasing fat retention or affecting beef flavor. In sensory comparisons with 14 commercially processed, low‐fat beef patties, AT7 and 14 patties received the highest ratings. Combined use of A and T would provide improved acceptability of low‐fat patties over that from using single fat replacers.