Evaluation of the Physical and Sensory Properties of Chile‐flavored, Puffed, Extruded Products Made From Meat and Potato Flour

McKee, Lisa; Ray, E. E.; Remmenga, Marta D.

doi:10.1111/j.1745-4573.2001.tb00306.x

Cited by 3 publications

(1 citation statement)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Highly significant (p<0.001) redness (a*) and yellowness (b*) value was found for T 1 as compared to the other samples. The findings were consistent with Mckee et al (2001), who discovered that meat and seasoning interaction had an effect on puff lightness (L*) when chicken meat was coated with chile seasoning.…”

Section: Colour (L*a*b* Values)supporting

confidence: 90%

Effect of incorporation of various toppings in spent hen meat chips

Yashodhan¹,

Sathu²,

Sunil³

et al. 2022

Journal of Veterinary and Animal Sciences

View full text Add to dashboard Cite

Spent hens are by-products of the egg industry and it has poor tenderness and less juiciness due to high cross-linking collagen content. Chips are popular snacks throughout the world due to their easy preparation and savoury flavour. Incorporation of spent hen meat in chips can provide a complete nutritious snack. The addition of toppings in spent hen meat snacks would give a unique taste and enhance the acceptance of consumers. The study was undertaken in the Department of Livestock Products Technology to analyse the effect of two different toppings namely, tandoori (T1) and chicken chip topping (T2) in spent hen chips for their physico-chemical, proximate, colour and sensory attributes. A higher pH value was found for control without toppings while water activity value was found significantly (p<0.001) higher for T1. Significant (p<0.001) difference was found for lightness (L*) between control and treatments. Redness (a*) and yellowness (b*) were found highest for T1. The highest sensory score for all sensory parameters was found for T2. Thus, chicken chips with 50 per cent spent hen meat dusted with five per cent chicken chip topping was highly accepted by the consumers due to its uniqueness in taste.

show abstract

Section: Colour (L*a*b* Values)supporting

confidence: 90%

Effect of incorporation of various toppings in spent hen meat chips

Yashodhan¹,

Sathu²,

Sunil³

et al. 2022

Journal of Veterinary and Animal Sciences

View full text Add to dashboard Cite

show abstract

Current awareness in flavour and fragrance

2001

Flavour & Fragrance J

View full text Add to dashboard Cite

In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley & Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of flavour and fragrance. Each bibliography is divided into 7 sections: 1 Flavour of food; 2 Fragrances; 3 Essential oils; 4 Food constituents; 5 Taints & off‐flavours; 6 Sensory evaluation & psychophysics; 7 Apparatus & methodology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted (11 weeks journals. Search ended 22nd. Aug. 2001)

show abstract

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

et al. 2003

View full text Add to dashboard Cite

Beef patties containing natural antioxidants-cayenne hot pepper, red sweet pepper, lycopene-rich tomato pulp (LRTP) and extract of tomato rich in lycopene (Lyc-O-Mato 2 )-and packaged in modified atmosphere were evaluated for storage stability at 2 AE 1°C by measuring CIE a* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts and sensory off-odour and discolouration. Results demonstrated that the addition of ground peppers (both sweet and hot) to beef patties delayed and inhibited very significantly ( p < 0.05) the oxidation of both myoglobin and lipid as well as the growth of psychrotrophic bacteria. As a consequence, and according to instrumental and sensory results of meat colour and odour, the shelf life of beef patties was extended from about 4 to about 16 days. Capsaicinoid-rich cayenne hot pepper exerted a more intense antioxidative effect than capsaicinoid-free red sweet pepper. The addition of lycopene-enriched tomato products (LOM and LRTP) was not as effective as treatment with peppers, although they exerted a significant ( p < 0.05) antioxidative effect too, depending on the lycopene concentration. These tomato products delayed meat deterioration to a varying extent, so that the shelf life of treated beef patties ranged between 8 and 12 days.

show abstract

Evaluation of the Physical and Sensory Properties of Chile‐flavored, Puffed, Extruded Products Made From Meat and Potato Flour

Cited by 3 publications

References 6 publications

Effect of incorporation of various toppings in spent hen meat chips

Effect of incorporation of various toppings in spent hen meat chips

Current awareness in flavour and fragrance

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

Contact Info

Product

Resources

About