<b>Sensory profile of beef burger with reduced sodium content
نویسندگان
چکیده
منابع مشابه
Quality and Acceptability of Value-Added Beef Burger
The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. In corporation of textured soy significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste andoverall acceptability in comparison with either control or vegetable extended ...
متن کاملConsumer‐orientated development of hybrid beef burger and sausage analogues
Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison with both meat and meat-free commercial products. Ac...
متن کاملThe effect of meat marinating with lactic and citric acid on some physicochemical and electrophoretic pattern of beef burger
Background: Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. OBJECTIVE: The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. METHODS: Meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...
متن کاملOccurrence of Bacillus cereus in Beef Burger Marketed in Tehran, Capital of Iran
Background: Beef burgers made in Iran contain various compounds such as meat, cereals flour, as well as some spices which can be contaminated to Bacillus cereus, causing gastroenteritis in the consumer. This study is focused onoccurrence of B. cereus in beef burgers marketed in Tehran, capital of Iran. Methods: In this cross-sectional study, a total of 80 samples of different types of be...
متن کاملInfluence of Using Mustard Flour as Extender on Quality Attributes of Beef Burger Patties
This research aimed to use mustard flour as meat binder in processing of beef burgers instead of soybean flour (SF). Effect of addition mustard flour from two mustard varieties, yellow (Sinapis alba) (YMF) or brown (Brassica juncea) (BMF) mustard seed flour at different levels (3 and 6%) on the quality characteristics of beef burger patties was studied. The incorporation of mustard flour as a b...
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ژورنال
عنوان ژورنال: Acta Scientiarum. Technology
سال: 2015
ISSN: 1807-8664,1806-2563
DOI: 10.4025/actascitechnol.v37i2.25224