Effect of salt and textured soy level on sensory characteristics of beef patties
1979
Gardze, Carol | Bowers, Jane A. | Caul, Jean F.
Extract: Beef patties containing four soy and four salt levels were evaluated by both rating and flavor profile panels. Textured soy decreased meaty aroma and flavor, and saltiness in samples containing 1.2g salt but increased cereal-like aroma and flavor as determined by the rating panel. Salt caused few changes in meaty and cereal-like aroma but generally increased meaty flavor, saltiness and desirability scores and decreased cereal flavor in several cases. Adding soy decreased oily mouthcoating, changed the mouthfeel, and shortened the aftertaste duration of the samples. Generally soy decreased cooking losses.
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