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https://doi.org/10.31727/m.20.2.5

The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties

Tomaž Polak ; Biotehnički fakultet, Sveučilište u Ljubljani, Slovenija
Mateja Lušnic Polak ; Biotehnički fakultet, Sveučilište u Ljubljani, Slovenija
Gregor Sok ; Biotehnički fakultet, Sveučilište u Ljubljani, Slovenija
Lea Demšar   ORCID icon orcid.org/0000-0003-2408-4256 ; Biotehnički fakultet, Sveučilište u Ljubljani, Slovenija

Puni tekst: engleski, pdf (5 MB) str. 122-128 preuzimanja: 208* citiraj
APA 6th Edition
Polak, T., Lušnic Polak, M., Sok, G. i Demšar, L. (2018). The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties. MESO: Prvi hrvatski časopis o mesu, XX (2), 122-128. https://doi.org/10.31727/m.20.2.5
MLA 8th Edition
Polak, Tomaž, et al. "The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties." MESO: Prvi hrvatski časopis o mesu, vol. XX, br. 2, 2018, str. 122-128. https://doi.org/10.31727/m.20.2.5. Citirano 24.09.2020.
Chicago 17th Edition
Polak, Tomaž, Mateja Lušnic Polak, Gregor Sok i Lea Demšar. "The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties." MESO: Prvi hrvatski časopis o mesu XX, br. 2 (2018): 122-128. https://doi.org/10.31727/m.20.2.5
Harvard
Polak, T., et al. (2018). 'The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties', MESO: Prvi hrvatski časopis o mesu, XX(2), str. 122-128. https://doi.org/10.31727/m.20.2.5
Vancouver
Polak T, Lušnic Polak M, Sok G, Demšar L. The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties. MESO: Prvi hrvatski časopis o mesu [Internet]. 2018 [pristupljeno 24.09.2020.];XX(2):122-128. https://doi.org/10.31727/m.20.2.5
IEEE
T. Polak, M. Lušnic Polak, G. Sok i L. Demšar, "The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties", MESO: Prvi hrvatski časopis o mesu, vol.XX, br. 2, str. 122-128, 2018. [Online]. https://doi.org/10.31727/m.20.2.5

Sažetak
The aim of this study was to determine how different manufacturing technology (I addition of phosphates to the minced meat and fat materials at the beginning of mixing; II addition of phosphates at the end of mixing; III addition of phosphates half a minute before the addition of water and salt; IV sequential addition of phosphate and salt, mixing and re-grinding coarse ground mass) and different methods of thermal treatment (roasting in oven at air temperature 200 °C and on two-platted grill with temperature of plate 240 °C, till internal temperature (78 °C) was reached) effect on the texture and sensory properties of burgers. The physico-chemical (pH value, proximate chemical composition, phosphate content) and instrumental parameters of texture (Texture Profile Analysis) as well as sensory properties (descriptive analysis method) of burgers were determined. Technological procedure I resulted in a slightly firm, dry and gummy burger, with more expressed chewiness and resilience dominated by distinctive beefy aroma; procedure II resulted also in slightly too firm texture but almost optimal gumminess, other properties are similar. Sensory properties and texture parameters of burgers obtained with procedure III were comparable to procedure I. Burgers produced according to procedure IV resulted in tenderer, less adhesive and chewable texture than texture in burgers, manufactured according to other procedures. From the gastronomical point of view it is better to treat burgers on two-platted grill than to roast them in oven due to better preservation of form, juiciness and aroma.

Ključne riječi
beef burger; technological procedure; thermal treatment; texture parameters; sensory properties

Hrčak ID: 196114

URI
https://hrcak.srce.hr/196114

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