EFFECT OF SELECTED PARAMETERS OF RAW MATERIAL ON BROWNING INDEX AND TEXTURE OF MODEL PRODUCT OF ROASTED MINCEMEAT
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2013, Vol 20, Issue 1
Abstract
In the research study, the effect was determined of selected parameters of raw pork-beef mincemeat (in model setups), i.e. of pH, contents of pork and beef meat, and colour of raw products, on the degree of Browning Index (BI) of the surface and inner layers, as well as on the shear force necessary to cut the model roasted product. The following model products were prepared using mincemeat: 0 – pork meat having a natural pH value (5.31); K –pork meat having a standardized pH value (5.60); samples of porkbeef meat mix with the per cent content of beef meat being 5, 10, and 15 % of the mix. In the model raw samples, the pH value was determined and the colour (L*a*b*) was assessed. The meat samples were roasted in a HD4454/A gastronomic roaster by Phillips Co., at 185 ± 5 °C, during a 30 min. period. The colour of the external surface and inner layers of the roasted model products was assessed, and the shear [N/cm2] was determined with the use of a Warner-Bratzler knife. Based on the parameters that characterised the colour of the roasted products, the Browning Index (BI) was calculated. It was found that the pH value and the colour parameters L* (brightness) and b* (saturation of the yellow) of raw meat significantly impacted the BI of the surface layers of roasted products, whereas the BI that characterized the inner layers depended on pH and the a* and b* colour parameters of the raw materials. The shear force depended on the content of beef meat in the model setup, pH, and the a* component of the raw material prior to roasting; moreover, it was correlated with the L* and b* parameters of the surface layers of the model roasted product, as well as with the L* parameter that characterized the inner layers of the model products; however, the shear force was not correlated with the Browning Index BI.
Authors and Affiliations
Elzbieta Biller
Keywords
Related Articles
- EP ID EP94367
- DOI http://dx.doi.org/10.151.93/zntj/2013/86/43-58
- Views 81
- Downloads 0
Ocena zdolności wybranych szczepów grzybów z gromady Basidiomycota do syntezy lipaz oraz esteraz
Do głównych producentów lipaz o komercyjnym znaczeniu należą grzyby rodzaju: Aspergillus, Candida, Mucor, Rhizomucor, Rhizopus i Penicillum. Szacuje się, że dotychczas scharakteryzowano jedynie 1 ÷ 2 % całej populacji gr...
QUALITY PROFILE OF MEAT FROM DIFFERENT CARCASS CUTS OF ROE DEER (CAPREOLUS CAPREOLUS L.) BUCKS HUNTER-HARVESTED IN NORTH-EAST AND SOUTH-EAST POLAND
The objective of this study was to compare the quality of meat from different cuts obtained from carcasses of roe deer (Capreolus capreolus L.) bucks hunted in forests in north-east (10 animals) and southeast Poland (10...
ACCEPTANCE LEVEL REFERRING TO CHANGES IN MARKET OF ANIMAL-ORIGINATING FOOD PRODUCTS ACCORDING TO CONSUMER OPINION
Polish consumers evince a low level of innovativeness as regards their food product choices since they purchase food products they know and which meet the diverse individual expectations. Thus, it may be presumed that...
COMPARISON OF YIELDING AND MORPHOLOGICAL TRAITS OF HUSKED OATS GROWN IN THE DISTRICT OF SANOK USING PURE SOWING AND MIXED STANDS
Under the research project conducted in the years 2007 - 2008, the productivity of oats and its mixture with barley were investigated in three districts (gminas): Sanok, Zarszyn, and Besko. The evaluation performed com...
WYKORZYSTANIE OZNACZEŃ STOSUNKÓW STABILNYCH IZOTOPÓW WYBRANYCH PIERWIASTKÓW W OCENIE AUTENTYCZNOŚCI PRODUKTÓW POCHODZĄCYCH Z UPRAW EKOLOGICZNYCH
W artykule przedstawiono stan badań dotyczący stosunków stabilnych izotopów węgla i azotu w różnych artykułach spożywczych (warzywach, owocach, mięsie, mleku), które były produkowane metodami tradycyjnymi i ekologiczny...