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Quality Evaluation of Chile‐flavored, Jerky‐type Extruded Products from Meat and Potato Flour
Author(s) -
MCKEE L.H.,
RAY E.E.,
REMMENGA M.,
CHRISTOPHER J.
Publication year - 1995
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.1365-2621.1995.tb09833.x
Subject(s) - food science , aroma , flavor , chemistry , pepper , texture (cosmology) , ultimate tensile strength , sensory analysis , materials science , composite material , artificial intelligence , computer science , image (mathematics)
Extruded, jerky‐type products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically separated chicken (MSC) or chicken thigh meat (C) and flavored with three levels of Chile powder were evaluated by instruments and sensory methods. Meaty aroma was more intense than potato or Chile aromas in all samples. MSC product tended to have the darkest color. Shear strength, tensile strength and sensory analyses indicated Chile powder may be a binding agent, resulting in harder texture, particularly in C products. Meaty and black pepper were dominant flavor characteristics detected by sensory panelists. Overall, PDCB product containing 0.5% Chile was rated most desirable.