MEAT BURGERS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 3
Abstract
The objective of the study was to assess the effect of partial substitution of pork jowl with a mixture of plant oils (replacement rate: 20 % or 40 %) in the composition of chicken burgers recipe, as well as of the addition of inulin (1%) or wheat fibre preparation (2 % or 3 %) on the quality of final product. It was found that the applied modifications in the recipe composition caused the thermal processing yield to significantly differ and the fat content in the burgers to decrease. All types of the burgers produced were highly positively assessed as regards their sensory properties, and significant differences were found only in the juiciness assessment scores. Despite significant differences in the shear force of products, measured using an instrumental method, the differences between sensory assessment results of the hardness of individual burger types were statistically insignificant. Based on the analysis results of fatty acid composition, it was confirmed that the addition of plant oils favoured the improvement of the nutritional value of fat contained in the product. The results obtained indicate that as regards the recipe of chicken burger, it is possible to replace 20 % of pork jowl with plant oils, and, at the same time, to add a selected dietary food preparation such as inulin or wheat fibre.
Authors and Affiliations
Aneta Cegiełka
Keywords
Related Articles
- EP ID EP163009
- DOI 10.15193/zntj/2012/82/088-100
- Views 68
- Downloads 0
Przeżywalność szczepu Staphylococcus aureus ATCC 25923 w probiotycznym i synbiotycznym bananowo-mlecznym napoju fermentowanym podczas przechowywania
Astaksantyna – budowa, właściwości i możliwości zastosowania w żywności funkcjonalnej
Astaksantyna jest ksantofilem naturalnie występującym w przyrodzie. Nadaje charakterystyczne różowo-czerwone zabarwienie tkankom ryb, takim jak łosoś i pstrąg, a także skorupom skorupiaków. Zwierzęta i ludzie nie przejaw...
OPTIMIZATION OF FERMENTATION CONDITIONS FOR DRY-AGED SIRLOINS WITH PROBIOTIC BACTERIA ADDED
The objective of the research conducted was to optimize the fermentation conditions of pork sirloins and to assess the impact thereof on the sensory quality of dry-aged raw meat products with the addition of probiotic...
DETERMINING THE CONTENT OF ETHANOL USING ENZYMATIC METHOD IN ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES
The objective of the study was to assess the usefulness of enzymatic method and analytical „Alkotest” kit applied to perform a quantitative analysis of the ethanol content in wines, fruit drinks and juices, meads,...
Podstawowy skład chemiczny i zawartość wybranych białek serwatkowych w mleku krów różnych ras i w serwatce podpuszczkowej
Celem podjętych badań było określenie wpływu rasy krów na skład chemiczny i zawartość wybranych białek serwatkowych w mleku i serwatce podpuszczkowej. Badaniami objęto 2278 prób mleka, w tym 789 pochodziło od kró...