Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 5

Mushroom-Beef Blended
Burgers with Prune Plums
The combination of ground beef blended
with mushrooms yields a heart-healthy
variation on the classic American burger.
Adding approximately 2% of dried
plum puree helps bind the meat to the
mushrooms, ensuring the patty stays
juicy and caramelizes evenly. Because the
puree also staves off warmed-over flavor,
the patties can be cooked and rewarmed
without reduction in flavor and aroma. They
can also be formed and refrigerated a few
days before cooking.

what prune plums are, while many are not sure about
phosphates.
M+P: How do you add prune plums to sausages?
RP: Dried plum puree works best and it gets added
directly into the meat matrix prior to encasement. It
aids in moisture binding and emulsification when utilized at 1.5% to the weight of the meat block. A higher
percentage (up to 3%) may be preferred for leaner
sausages. For light-colored sausages, use fresh plum
concentrate in place of the puree. For sausages that
have a high percentage of fat, use 0.75% dried plum
powder with 1% fresh plum concentrate. The powder
helps absorb more moisture while imparting flecks
resembling black pepper.
M+P: How do you add prune plums to ground meat,
like that used to make burgers, meatballs and even
meatloaf?
RP: Prune plums keep ground meat products juicy
while lowering the incidence of warmed-over flavor
and enhancing browning. In this way, they can replace caramel color, which helps clean up ingredient
statements. For a cooked, lean patty (10% fat), use
0.75% dried plum powder to the weight of the meat
block. For a cooked, regular patty (20% fat), use 0.5%.
About the same amount can be used in uncooked
patties intended for the consumer to prepare at home.
Here the dried plum powder not only holds water and
keeps it in place during grilling, baking or stove-top
cooking, the powder also gives the raw meat a speckled appearance suggestive of seasoned ground meat.
M+P: How do prune plums assist with extending product shelf life?

RP: Lipid oxidation is the major cause of quality deterioration in meat and poultry products, especially
those that are fully cooked. When the unsaturated
fatty acids in meat oxidize, they develop warmed-over
flavor. Exposure to air and light are the main causes of
lipid oxidation, but iron and salt can trigger it as well.
While lipid oxidation can occur before or after meat is
cooked, its presence is most noticeable after reheating
cooked meat. Meat with a greater amount of unsaturated fat, such as poultry and pork, is more susceptible
to warmed-over flavor than beef or lamb. Synthetic
agents, such as butylated hydroxyanisole (BHA) and
butylated hydroxytoluene (BHT), suppress warmedover flavor. However, antioxidants also prevent the
development of off flavors. Studies have shown that
the high levels of antioxidant phenolic compounds in
prune plums-mainly neochlorogenic and chlorogenic
acids-suppress the formation of warmed-over flavor.



Table of Contents for the Digital Edition of Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017)

Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 1
Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 2
Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 3
Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 4
Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 5
Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 6
https://www.nxtbook.com/sosland/sunsweet/taking-plant-based-to-the-next-level-sunsweet-2021
https://www.nxtbook.com/sosland/sunsweet/2017_11_01
https://www.nxtbook.com/sosland/sunsweet/2017_08_01
https://www.nxtbookmedia.com