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SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER
Author(s) -
BERRY B. W.,
CROSS H. R.,
JOSEPH A. L.,
WAGNER S. B.,
MAGA J. A.
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.tb03813.x
Subject(s) - flavor , tenderness , food science , toughening , sensory analysis , fermentation , chemistry , significant difference , sensory system , soy protein , mathematics , materials science , biology , composite material , toughness , statistics , neuroscience
Dry fermented salami was prepared from formulations in which 0, 15 and 30% levels of both mechanically processed beef product (MPBP) and structured soy protein fiber (SSPF) were incorporated. A 10‐member trained sensory panel for flavor found that the frequency of undesirable flavors was highest for salami with 15% SSPF‐pH 6.2‐0% MPBP and lowest for 0% SSPF‐15% MPBP and 0% SSPF‐30% MPBP. A second l0‐member trained panel found that the salami with 30% SSPF‐0% MPBP was lightest in color, while a 116‐member untrained panel found this formulation was undesirable in flavor, tenderness, and overall desirability. Instron and Hunter Color Difference measurements reflected a toughening and lightening of color, respectively, for the 30% SSPF‐0% MPBP salami in contrast to those treatments made with MPBP. Data from objective measurements (Instron and Hunter Color Difference Meter) were combined for all treatments and showed that salami increased in firmness and darkened with drying time. Both the trained and untrained sensory panels rated salami manufactured with 15 or 30% MPBP as generally comparable to the control salami.