Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties

Keeton, J.T.

doi:10.1111/j.1365-2621.1983.tb14921.x

Cited by 366 publications

(278 citation statements)

References 18 publications

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“…Sensory evaluation All the products were subjected to sensory evaluation using 8-point descriptive scale (Keeton 1983) by a team of 6 panel members in the laboratory.…”

Section: Methodsmentioning

confidence: 99%

Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

et al. 2010

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The nutritional and textural properties of low fat paneer using soy protein isolate (SPI) as fat replacer was investigated. The physico-chemical and sensory characteristics of 4 types of paneer made of low-fat milk (3% milk fat (MF) and 10% solids-not-fat (SNF)) and SPI of 0 (T 1 ), 0.1 (T 2 ), 0.2 (T 3 ) and 0.3% SPI (T 4 ) were compared with high fat paneer (T C ) made of high fat milk (6% MF and 9% SNF). CaCl 2 (0.2%, w/v) was used as coagulant at 75±1°C. Increased level of SPI in paneer increased yield, protein, ash, moisture content and decreased fat, moisture protein ratio, lactose and calorie contents. Titratable acidity and pH varied in narrow range. Instrumental firmness was higher (p≤0.05) in T 1 -T 4 than in T C . The gumminess, chewiness and firmness showed the same trend. Resilience and cohesiveness values showed no significant difference among the samples. Hunter colour L values showed a decreasing, and a and b values increasing trend with increasing levels of SPI. Sensory appearance and colour scores were lower (p≤0.05) for T 1 -T 4 than T C . More than 0.2% SPI imparted beany flavour to paneer.

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“…Sensory evaluation All the products were subjected to sensory evaluation using 8-point descriptive scale (Keeton 1983) by a team of 6 panel members in the laboratory.…”

Section: Methodsmentioning

confidence: 99%

Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

et al. 2010

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“…Sensory evaluation: A descriptive 8-point scale (Keeton 1983) was followed with modifi cations where 8=excellent and 1=extremely poor. The trained panel (7 members) consisted of scientists and post-graduate students of Division of Livestock Products Technology, IVRI, Izatnagar.…”

Section: Methodsmentioning

confidence: 99%

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

2010

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Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment signifi cantly (p <0.05) reduced the rate of deterioration of quality characteristics of pork sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30 th day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for signifi cantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

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“…Sensory evaluation of chicken meat rings was conducted using an eight point descriptive scale (Keeton 1983) with slight modifications, where 8=excellent and 1=extremely poor. The experienced panel consisting of scientists and post graduate students of the Division of Livestock Products Technology, IVRI, Izatnagar, evaluated the samples.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

et al. 2013

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It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat rings. Extenders such as rice flour, barnyard millet flour and texturized soy granule powder at 5, 10 and 15 % levels were incorporated separately replacing the lean meat in pre standardized dehydrated chicken meat ring formulation. On the basis of physico-chemical properties and sensory scores optimum level of incorporation was adjudged as 10 %, 10 % and 5 % for rice flour, barnyard millet flour and texturized soy granule powder respectively. Products with optimum level of extenders were analysed for physicochemical and sensory attributes. It was found that a good quality dehydrated chicken meat rings can be prepared by utilizing spent hen meat at 90 % level, potato starch 3 % and refined wheat flour 7 % along with spices, condiments, common salt and STPP. Addition of an optimum level of different extenders such as rice flour (10 %), barnyard millet flour (10 %) and TSGP (5 %) separately replacing lean meat in the formulation can give acceptable quality of the product. Rice flour was found to be the best among the three extenders studied as per the sensory evaluation.

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Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties

Cited by 366 publications

References 18 publications

Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

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