Flavor of Cooked, Ground Turkey Patties with Added Sodium Tripolyphosphate as Perceived by Sensory Panels with Differing Phosphate Sensitivity

Chambers, Edgar; Bowers, Jane Raymond; Smith, Elizabeth A.

doi:10.1111/j.1365-2621.1992.tb05531.x

Cited by 21 publications

(9 citation statements)

References 14 publications

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“…Smith et al. (1984) reported that phosphate‐injected fresh‐cooked pork roasts were juicer than roasts that were not injected, which agrees with the findings of Sherman (1961a,b), Ellinger (1972) and Chambers et al. (1991, 1992a) on other types of meat.…”

Section: Resultssupporting

confidence: 82%

“…The addition of 0.5% STP without mushroom powder or with low levels of mushroom powder resulted in the highest levels of juiciness (Table 3). Smith et al (1984) reported that phosphate-injected fresh-cooked pork roasts were juicer than roasts that were not injected, which agrees with the findings of Sherman (1961a,b), Ellinger (1972) and Chambers et al (1991Chambers et al ( , 1992a on other types of meat. Chambers et al (1992b) found that turkey with 0.5% added STP was considered by consumers to be juicier and less firm than that of 0.25% STP, which was probably related to the increased water holding of the higher phosphate samples.…”

Section: Texture and Juicinesssupporting

confidence: 79%

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PERCEPTION OF PORK PATTIES WITH SHIITAKE (LENTINUS EDODE P.) MUSHROOM POWDER AND SODIUM TRIPOLYPHOSPHATE AS MEASURED BY KOREAN AND UNITED STATES CONSUMERS

Chun

Chambers

2005

Journal of Sensory Studies

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This study explored consumer liking and perception of pork patties with an added functional health ingredient: shiitake (Lentinus edodes P.) mushroom powder. In addition, patties with and without sodium tripolyphosphate were tested. Both native Korean and U.S. consumers evaluated the products. Pork patties made with both phosphate and mushroom powder were found to be acceptable by Korean consumers, but increases in mushroom powder in patties with phosphate decreased acceptability for U.S. consumers. However, addition of mushroom powder to patties without phosphate increased acceptability for U.S. consumers, perhaps because it tended to increase texture acceptance and juiciness. Thus, addition of mushroom powder as a functional ingredient in pork patties, while possible, would require different formula modifications to appeal to consumers of differing nationalities.

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Section: Resultssupporting

confidence: 82%

Section: Texture and Juicinesssupporting

confidence: 79%

PERCEPTION OF PORK PATTIES WITH SHIITAKE (LENTINUS EDODE P.) MUSHROOM POWDER AND SODIUM TRIPOLYPHOSPHATE AS MEASURED BY KOREAN AND UNITED STATES CONSUMERS

Chun

Chambers

2005

Journal of Sensory Studies

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“…Other researchers have reported soapy flavors when higher levels (0.5%) of phosphate salts were used. Chambers et al (1992) reported slight (plus) soapy flavor in ground turkey patties with 0.4% STP, and Craig et al (1991) found that adding 0.3% STP did not increase soapy flavor of turkey but 0.5% increased the soapy flavor. Those samples had been vacuum packaged and stored frozen for 5 mo.…”

Section: Sensory Characteristicsmentioning

confidence: 96%

Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts

Craig

Bowers

Wang

et al. 1996

Journal of Food Science

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The sodium salts of tripolyphosphate, tetrapyrophosphate, L-ascorbate monophosphate, and L-ascorbate polyphosphate at 0.3% and L-ascorbic acid and sodium L-ascorbate at 0.1% were added to ground turkey and ground beef. Sensory attributes and hexanal content were evaluated immediately after cooking and after 1 and 3 days storage (4ЊC). Percentages of moisture and fat and nonheme iron were determined. All samples containing a phosphate salt had more meaty flavor and less stale and rancid flavor and aroma and contained less hexanal after 3 days storage than samples with no additive. The addition of phosphate salts decreased cooking losses but did not affect fat content. Phosphate salts decreased nonheme iron in cooked turkey patties but not in beef patties. The taste panel detected a very slight soapy flavor in patties with the addition of any phosphate salt at 0.3%.

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“…Although this attribute is perceived to be negative, note that organ meat/ metallic is a naturally occurring attribute in turkey meat. The flavor attributes of cooked ground turkey patties include metallic (organ meat included) and bitter (Chambers et al, 1992). Starches, primarily amylose based, entrap flavor components in helical configurations.…”

Section: Flavormentioning

confidence: 99%

Sensory and Physical Characteristics of Reduced‐Fat Turkey Frankfurters with Modified Corn Starch and Water

Beggs

Bowers

Brown

1997

Journal of Food Science

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Twenty formulations for turkey frankfurters were evaluated using 2.379 to 6.621% modified corn starch and 20.93 to 35.07% water. Cooked frankfurters were evaluated by a descriptive panel. Internal color, compression, percentages fat and moisture, purge loss, and pH were measured. Levels of starch and water affected percentages of fat and moisture of the batter. Frankfurters with low levels of starch were more yellow, firmer, and not as cohesive as those with high levels. Frankfurters with high levels of water were softer, lighter in color, and juicier than those with less water. Increased levels of starch and water maximized organ meat/metallic flavor. For optimal sensory and physical attributes, the predicted levels should be starch 2.3% and added water 33.6%.attributes and physical characteristics for turkey frankfurters with reduced fat. MATERIALS & METHODS RESPONSE SURFACE METHODOLOGY(RSM) was used to determine the effect of 20 treatment combinations of selected levels (Table 1) of starch and water on turkey frankfurters. The frankfurters were processed in random treatment order over a 2-day period. Turkey frankfurters formulated with 20% added water (based on weight of meat) with no added starch were produced on each production day and served as the "standard."To determine the levels of starch and water for frankfurter formulations that produced optimum sensory attributes and physical characteristics, an augmented central composite Box-Wilson response surface designThe authors are affiliated with the

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Flavor of Cooked, Ground Turkey Patties with Added Sodium Tripolyphosphate as Perceived by Sensory Panels with Differing Phosphate Sensitivity

Cited by 21 publications

References 14 publications

PERCEPTION OF PORK PATTIES WITH SHIITAKE (LENTINUS EDODE P.) MUSHROOM POWDER AND SODIUM TRIPOLYPHOSPHATE AS MEASURED BY KOREAN AND UNITED STATES CONSUMERS

PERCEPTION OF PORK PATTIES WITH SHIITAKE (LENTINUS EDODE P.) MUSHROOM POWDER AND SODIUM TRIPOLYPHOSPHATE AS MEASURED BY KOREAN AND UNITED STATES CONSUMERS

Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts

Sensory and Physical Characteristics of Reduced‐Fat Turkey Frankfurters with Modified Corn Starch and Water

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