Influence of Using Mustard Flour as Extender on Quality Attributes of Beef Burger Patties

This research aimed to use mustard flour as meat binder in processing of beef burgers instead of soybean flour (SF). Effect of addition mustard flour from two mustard varieties, yellow (Sinapis alba) (YMF) or brown (Brassica juncea) (BMF) mustard seed flour at different levels (3 and 6%) on the quality characteristics of beef burger patties was studied. The incorporation of mustard flour as a binder into beef burger patties by replacing of soybean flour resulted in enhancing the physiochemical properties (pH value, WHC, cooking shrinkage, TVN and TBA contents) of beef burger, improving retention of water and fat, in addition to produce beef burger patties which had good sensory properties identical for the sensory properties of control (soy containing) sample, which allowing to use mustard flour in processing of meat products as binder on the above mentioned replacing level without any detrimental effect on the quality of the product.