Untersuchungen zur Erfassung des Texturprofils von Fleischerzeugnissen

Muschiolik, G.; Schmandke, H.

doi:10.1002/food.19800240414

Cited by 4 publications

(2 citation statements)

References 23 publications

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“…The average composition of raw beefburgers in this study was 54g water, 25g fat, 14g protein and 6g carbohydrate and 2g ash per 1OOg. The analysis compares with 56g water, 21g fat, 15g protein and 5g carbohydrate per lOOg reported for 36 samples of 6 brands (Paul and Southgate 1978). A similar value was found for fat content, at 23g per lOOg (Food Standards Committee, 1980) confirming little change in fat content in recent years.…”

Section: Discussionsupporting

confidence: 68%

“…These attributes include the geometrical characteristics of particle size, shape and orientation (Szczesniak 1963) and are modified by the reduction and mixing with saliva occurring during bolus formation. Thus it seems that objective measurements on the intact burger are insufficient to predict those attributes relating to the temporal process of its reduction before swallowing (Muschiolik and Schmandke 1980). The finding that moistness was related to the weight of fat-free dry matter and to the total area of expressed fluid, compares with the relationship of expressed juice, using the Grau and Hamm method, with an hedonic rating of juiciness in experimental and commercial frankfurters (Ackerman et al 1981).…”

Section: Discussionmentioning

confidence: 99%

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Correlation of Mechanical Properties, Composition and Perceived Texture of Beefburgers

Jones

Dransfield

Robinson

et al. 1985

Journal of Texture Studies

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Twenty‐five brands of beefburgers were bought at retail in the United Kingdom, and their weights and dimensions, chemical composition, compressive strength and expressible fluid measured before and after grilling and compared with sensory evaluations. Compressive strength of grilled burgers measured with a punch and die, averaged 2.6 × 104 Nm−2 and varied from 1.1 to 4.6 × 104Nm−2 between brands. Beefburgers with a more rubbery, cohesive and coarser, tougher texture had higher compressive strength, higher total nitrogen, higher defatted meat content and more acceptable texture. The major variation in texture between brands was a combination of the sensory attributes rubberiness and tenderness of particles, and 70% of that principal component was accounted for by linear combination of three objective variables with measurements of strength predominant. The second principal sensory component, composed mainly of moistness and comminution attributes, was related to chemical assays and expressible fluid. These findings support the interpretation of the sensory profile as a primary component involving behaviour under stress and strain and a secondary involving perception of structure, composition and moistness.

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Section: Discussionsupporting

confidence: 68%

Section: Discussionmentioning

confidence: 99%

Correlation of Mechanical Properties, Composition and Perceived Texture of Beefburgers

Jones

Dransfield

Robinson

et al. 1985

Journal of Texture Studies

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Einfluß von Extrusionsprodukten auf der Basis von Ackerbohnenproteinstoffen auf die Eigenschaften von Fleischbrät 2. Mitt. Extrudate aus Ackerbohnenproteinisolat‐Hartweizendunstgemischen

Muschiolik¹,

Schmandke²,

Petres³

et al. 1982

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Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐soya protein isolate

Suchkov

Grinberg

Bikbov

et al. 1988

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The effects of pH, calcium chloride concentration and coagulation temperature on the yield of sol-fraction during the formation of fibrous texturates made of soya protein isolates (SPI) and their mixtures with casein were studied. The optimal conditions in terms of least protein loss were pH 7.0,0.05 M calcium chloride and 99 "C. Also studied were functional properties o f the fibrous texturates having different relative amounts of the protein components as well as organoleptic properties of combined meat products with a 24% substitution of meat for fibrous texturates. Combined meat products containing fibrous texturates with a-casein-SPI ratio of 1 : I had the best organoleptic and technological properties.

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Untersuchungen zur Erfassung des Texturprofils von Fleischerzeugnissen

Cited by 4 publications

References 23 publications

Correlation of Mechanical Properties, Composition and Perceived Texture of Beefburgers

Correlation of Mechanical Properties, Composition and Perceived Texture of Beefburgers

Einfluß von Extrusionsprodukten auf der Basis von Ackerbohnenproteinstoffen auf die Eigenschaften von Fleischbrät 2. Mitt. Extrudate aus Ackerbohnenproteinisolat‐Hartweizendunstgemischen

Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐soya protein isolate

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