Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef

Depue, S.; Neilson, M.M.; Lusk, Jayson L.; Mafi, G.; Norwood, F. Bailey; Ramanathan, Ranjith; VanOverbeke, D. L.

doi:10.1371/journal.pone.0190680

Cited by 2 publications

(2 citation statements)

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“…For the evaluation, the freshly prepared sausages were chopped into 1.5 cm long pieces and fried in sunflower vegetable oil. A seven-point unstructured hedonic scale where 1 means dislike very much and 7 means like very much was used ( 26 ).…”

Section: Methodsmentioning

confidence: 99%

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Effect of Adding Guava (Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters

Velasco-Arango

Zapata

Ordóñez‐Santos

2021

Food Technol. Biotechnol. (Online)

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Research background. The industrial transformation of tropical fruits, and in particular guava, generates a large quantity of by-products that are generally disposed of as organic waste. In said by-products a large quantity of bioactive substances is concentrated, such as carotenoids, which can be used for the partial substitution of nitrites in meat sausages without affecting their physicochemical, color and conservations characteristics. Although there are some studies in this regard, not carried out with guava residues, there is still a lack of research to verify this hypothesis. Therefore, the aim of this study was to investigate the action of the components of the guava epicarp extract on frankfurters. Experimental approach. Three treatments were proposed (25 %, 50 % and 75 % replacement of guava epicarp flour extract), along with a control treatment without said extract. The physicochemical properties, color coordinates, and texture parameters were analyzed, and a sensory evaluation was also carried out. The treatment that presented the best results was subjected to a stability analysis over 30 days. Results and conclusions. The treatment with the 25 % of guava epicarp flour extract addition showed the best results, which did not affect the coloration of the sausages or the physicochemical and textural properties. Likewise, during the stability analysis over time, the parameters related to fat oxidation were not affected, and the final products obtained a final residual nitrite load of (23.65±0.16) mg/kg, lower than the maximum allowed (150 mg/kg). Novelty and scientific contribution. The partial substitution of the nitrites in Frankfurt sausages by the carotenoids obtained from the guava epicarp, in a concentration not exceeding 25 %, is shown as viable alternative for the reduction of said nitrites, which does not affect the coloration or their useful life times. The above can be seen as a new alternative for the reduction of nitrites in the meat industry, which favors its development as it is a substance of natural origin.

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Section: Methodsmentioning

confidence: 99%

“…The panel was made on day zero of storage, and for the evaluation, the sausages were chopped into pieces 1.5 cm long and fried in sunflower vegetable oil. A survey was applied with a seven-point unstructured hedonic scale, whose amplitude ranged from 1 -I dislike it very much, to 7 -I like it very much (27).…”

Section: Sensory Evaluation Of the Sausagesmentioning

confidence: 99%