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Effect of varying salt and fat levels on the sensory quality of beef patties

机译：盐和脂肪含量不同对牛肉馅饼感官品质的影响

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摘要

The interactive effects of varying levels of salt and fat on the sensory and physiochemical properties of beef patties were investigated. Twenty beef patties with varying levels of fat (30% 40% 50% 60% w/w) and salt (0.5%, 0.75% 1.0% 1.25% 1.5% w/w) were manufactured. All samples were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Sensory consumer evaluation was conducted using 25 consumers. The consumers rated each coded product, in duplicate, in terms of colour, texture, tenderness, juiciness, salt, taste, meat flavour, off flavour and overall acceptability. The data indicate that the most consumer acceptable beef patty was that containing 40% fat with a salt level of 1%. This is a 20% decrease in fat and a 50% decrease in salt levels when compared to commercial patties available in Ireland and the UK.
机译：研究了不同水平的盐和脂肪对牛肉馅饼的感官和理化特性的相互作用。制造了二十个牛肉饼，它们具有不同含量的脂肪（30％40％50％60％w / w）和盐（0.5％，0.75％1.0％1.25％1.5％w / w）。对所有样品进行颜色，水分，脂肪，蒸煮损失和质地轮廓分析的仪器评估。使用25位消费者进行了感官消费者评估。消费者对每种编码产品的颜色，质地，嫩度，多汁性，盐分，味道，肉味，异味和总体可接受性一式两份。数据表明，最受消费者接受的牛肉饼是脂肪含量为40％，盐含量为1％的牛肉饼。与爱尔兰和英国的商用肉饼相比，脂肪减少了20％，盐分减少了50％。

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  • 来源
    《Meat Science》 |2012年第4期|p.460-465|共6页
  • 作者

    Brian D. Tobin; Maurice G. OSullivan; Ruth M. Hamill; Joseph P. Kerry;

  • 作者单位

    Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland;

    Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland;

    Teagasc Food Research Centre, Ashtown, Castleknock, Dublin 15, Ireland;

    Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    beef patties; sensory; low salt;

    机译：牛肉馅饼;感官低盐;

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