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EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIES
Author(s) -
GARDZE CAROL,
BOWERS JANE A.,
CAUL JEAN F.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03812.x
Subject(s) - aftertaste , flavor , aroma , food science , mouthfeel , chemistry , soy milk , taste , organic chemistry , raw material
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. Juiciness was not affected by adding salt or soy. Results of the flavor profile panel were similar to the rating panel findings. Salt masked the cereal flavor in some cases and increased it in others. Salt decreased oily mouthcoating and a bloody, salty, metallic (BSM) flavor note, altered the mouthfeel of various samples, and shortened the aftertaste duration and BSM note. Adding soy decreased oily mouthcoating, changed the mouth feel, and shortened the aftertaste duration of the samples. Generally soy decreased cooking losses.