Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

This study evaluated the effect of adding oat fibre source of β-glucan (13.45%) on physical, chemical, microbiological and sensory traits of low-fat (<10%) beef patties as compared to 20% fat control patties. Significant (p < 0.05) improvements in cooking yield (74.19%), and retentions of fat (79.74%) and moisture (48.41%) of low-fat patties were attributed to the water binding ability of β-glucan. Because of larger water retentions moisture contents of raw and cooked low-fat patties were higher (p < 0.05) than those of the control patties. Cholesterol content was similar across formulations. Low-fat and control beef patties remained stable in microbiological quality during 60 days frozen storage. Low-fat patties were found to be of lower degree of likeness in the taste but juicer than control (p < 0.05). Besides appearance, tenderness and colour were not affected by the addition of oat’s soluble fibre. Oat fibre can be used successfully as a fat substitute in low-fat beef patties.