SENSORY ANALYSIS OF FIBER FORMULATED GROUND PORK PATTIES
TODD, S. L. ; CUNNINGHAM, F. E. ; SCHWENKE, J. R. ; GOETSCH, S. J.
Oxford, UK : Blackwell Publishing Ltd
Published 1990
Oxford, UK : Blackwell Publishing Ltd
Published 1990
| ISSN: |
1745-459X
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| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Chemistry and Pharmacology
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork (25%± 2% fat) at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Cooked samples of all treatments and a control were presented to a professional sensory panel and evaluated for the following six attributes: resistance to bite, juiciness, off flavor, pork flavor intensity, graininess/flouriness, and cohesiveness. Products containing Nutriloid Fiberplus at 3.5% and 7.0% had the least resistance to bite (softest), but no differences were detected between the two levels of these products. The Avicel and Solka-Floc products were similar to the control products for resistance to bite. Products containing Nutriloid Fiberplus carried a significant off-flavor, whereas products containing Avicel at 3.5% maintained a flavor similar to that of the control products. Products with Solka-Floc or Nutriloid Fiberplus had distinct graininess/flouriness attributes. Solka-Floc products and Nutriloid products were more cohesive (p 〈 0.05) than control products. Avicel products at 3.5% were not significantly different than control products for all attributes evaluated.
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| Type of Medium: |
Electronic Resource
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| URL: |