Sensory attributes and texture profile of beef burgers with gari

Akwetey, Worlah Yawo; Knipe, C.L.

doi:10.1016/j.meatsci.2012.06.032

Cited by 39 publications

(29 citation statements)

References 14 publications

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“…During the manufacture of meat products, some ingredients are used to provide variety and improve cooking properties (Trevisan et al, 2016;Telis & Nicoleti, 2009;Tekin et al, 2010) and sensory characteristics, increase stability and reduce production costs (Akwetey & Knipe, 2012;López-Vargas et al, 2014;Ramadhan et al, 2011). The heat treatment during product preparation provides physical, chemical and structural changes to its components by the effect of heat (Borba et al, 2013) and can change the quality and yield due to the composition of product.…”

Section: Introductionmentioning

confidence: 99%

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Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

et al. 2017

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Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and then the effect on physicochemical and sensory properties was evaluated. MD and TSPMD presented higher yield and TSPMD showed lower value for the shrinkage analysis; these results showed the positive influence of the maltodextrin in reducing water loss. CL and TSPCL were harder than the control treatment. CLMD had higher approval in sensorial acceptance than MD and TSPCL. The addition of these extenders in the beef burgers improved the cooking properties, texture and sensorial acceptance, showing the importance of the addition of these ingredients to the final product.

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Section: Introductionmentioning

confidence: 99%

“…So it is widely used as a fat replacer (Crehan et al, 2000;Telis & Nicoleti, 2009). Akwetey & Knipe (2012) produced beef burgers using gari (a precooked product obtained from cassava root) to substitute beef. Chevance et al (2000) studied oat fiber, tapioca starch and maltodextrin as fat-replacers in beef burgers, salami and frankfurters.…”

Section: Introductionmentioning

confidence: 99%

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

et al. 2017

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“…Crispness is the key trait of cellular, brittle and crunchy food (Taniwaki and Kohyama 2012). Given gelled products such as muscle food, springiness, cohesiveness, adhesiveness and gumminess are significant properties for the texture evaluation (Akwetey and Knipe 2012;Stejskal et al 2011, Chen andOpara 2013).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and temperature influence on honey texture properties

et al. 2015

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The aim of this study is to evaluate the chemical composition and temperatures (20, 30, 40, 50 and 60°C) influence on the honey texture parameters (hardness, viscosity, adhesion, cohesiveness, springiness, gumminess and chewiness). The honeys analyzed respect the European regulation in terms of moisture content and inverted sugar concentration. The texture parameters are influenced negatively by the moisture content, and positively by the°Brix concentration. The texture parameters modelling have been made using the artificial neural network and the polynomial model. The polynomial model predicted better the texture parameters than the artificial neural network.

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“…Thus, the addition of cherry extract did not reduce quality of pork patties. It is essential, because consumers prefer meat less hard, while it takes longer to consume harder meat (Akwetey and Knipe, 2012). The lack of differences in hardness between control group and treatment groups may occur because of not relevant differences in fat content and in polyunsaturated fatty acid ratio recorded in tested samples (Jones-Hamlow et al, 2015).…”

Section: Texture Profile Analysismentioning

confidence: 99%

Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage

Pogorzelska-Nowicka

Brodowska

Górska‐Horczyczak

et al. 2019

Acta Universitatis Cibiniensis. Series E: Food Technology

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Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg−1) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. The positive effect of cherry extract was observed for fat oxidation but cooking loss was higher in samples with extract addition. Color, color change, color attractiveness, myoglobin oxidation or fatty acids profile did not differ between groups.

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Sensory attributes and texture profile of beef burgers with gari

Cited by 39 publications

References 14 publications

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

Chemical composition and temperature influence on honey texture properties

Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage

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