کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5792079 | 1109625 | 2012 | 4 صفحه PDF | دانلود رایگان |
Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p < 0.05) with increasing use of gari. Sensory evaluation of the products revealed significant (p < 0.05) differences for acceptability and texture attributes. The acceptability score for burgers produced with 15% gari was not significantly different (p > 0.05) from the control without gari. Using gari had no significant (p > 0.05) effect on flavor and odor attributes of beef burgers. Texture profile analysis of burgers showed significant (p < 0.05) reductions in hardness, springiness, gumminess and chewiness at all levels of substituting beef with gari. Production cost of burgers reduced by 9%, 14% and 18% respectively using 10%, 15% and 20% gari in burgers. The results suggest that gari has promising potential for use in comminuted meat products.
⺠Cooking yield increased with increasing use of gari in burgers. ⺠Acceptability of burgers produced with 15% gari was not different from the control without gari. ⺠Using gari had no effect on flavour and aroma attributes. ⺠There were improvements in the texture profile of burgers with gari. ⺠Gari has promising potential for use as extender in meat.
Journal: Meat Science - Volume 92, Issue 4, December 2012, Pages 745-748