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SENSORY TEXTURE/CONSISTENCY DESCRIPTORS OF BEEF PATTIES CONTAINING PROTEIN PRODUCTS
Author(s) -
ANDERSSON YNGVE,
LUNDGREN BIRGIT
Publication year - 1981
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1981.tb01233.x
Subject(s) - chewiness , food science , texture (cosmology) , consistency (knowledge bases) , mathematics , sensory system , chemistry , psychology , artificial intelligence , computer science , cognitive psychology , geometry , image (mathematics)
Four sensory texture/consistency properties — hardness, springiness, chewiness, and juiciness — of beef patties containing different amounts of five different protein products (Dipro F 70, Texgran 10,000, Promine‐D, rape seed protein concentrate, and DMV Spray Bland Caseinate) were evaluated by a panel of five to six trained judges using a paired comparison, ratio scaling technique. For Texgran 10,000, Promine‐D, and rape seed protein concentrate, almost all differences between addition levels were significant for hardness, springiness, and chewiness, whereas practically none of them were significant for juiciness. Generally, hardness, springiness, and chewiness decreased with increased amount of protein. For DMV Spray Bland Caseinate, corresponding, but much more dramatic effects of increased amount of protein were obtained. For Dipro F 70, no significant differences among addition levels were obtained for springiness (perhaps due to insufficient training of the judges) and juiciness, whereas hardness increased to a maximum at approximately 32%, and then decreased drastically, and chewiness decreased with increased amount of protein. The importance of detailed instructions to the judges is pointed out, and such instructions for evaluation of “sensory hardness”, “sensory springiness”, “chewiness”, and “juiciness” are presented and discussed.