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Consumer Acceptability of Cooked Stored Ground Turkey Patties with Differing Levels of Phosphate
Author(s) -
CHAMBERS LEIGH,
IV EDGAR CHAMBERS,
BOWERS JANE R.
Publication year - 1992
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.1365-2621.1992.tb14349.x
Subject(s) - polyphosphate , flavor , phosphate , food science , chemistry , sodium , biochemistry , organic chemistry
The acceptability of fresh and stored, cooked, ground turkey patties without added phosphate or with 0.25% or 0.5% added sodium tri‐polyphosphate (STP) was determined by 100 consumers. Turkey patties without phosphate were less acceptable than those with 0.5% added STP. Consumers (26) who repeated the study five times indicated that stored samples containing 0.25% and 0.5% STP were liked more and the 0.5% treatment had more meaty flavor than those samples without phosphate. Samples containing 0.5% STP were found less firm and more juicy than the other samples. The consumers scored off‐flavor inconsistently.