Browsing by Subject "flavor intensity"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
Item Development of functional multivitamin microcapsule to be utilized in a ready-to-eat meat product.(2011-05-25T18:29:06Z) Foote, Kaci L.; Foote, Kaci Lee; Musgrove,Laurence E.; Thompson, Leslie D.; Branham, Loree A.; Braden, Kirk W.; Angelo State University. Department of Agriculture.The objective of this study was to develop a multivitamin microcapsule to be utilized in a ready-to-eat (RTE) meat product. Commercial (COM) and laboratory (LAB) multivitamin microcapsules were implemented in a standard frankfurter formulation to produce a functional food. The control (CON) treatment consisted of the standard frankfurter formulation.Two trials (n = 20 / treatment / trial) were evaluated for sensory characteristics using a trained sensory panel and thiamine levels using high performance liquid chromatography (HPLC). While treatment did not have an effect on evaluated sensory characteristics (P > 0.05), an increase in display day (dd) aging increased cooking loss in Trial A. However, in Trial B, LAB and COM treatments had higher cooking loss (P < 0.0001) than CON; average initial juiciness scores increased depending on treatment (P = 0.04). Average initial and sustained tenderness in Trial B was dependent on dd with tenderness increasing throughout the aging intervals (P < 0.0001, 0.0002, respectively). Flavor intensity and off-flavor were not dependent on treatment or dd (P > 0.05) for both trials. In Trial A, overall acceptability was dependent on dd (P = 0.0004) with values ranging from a high in dd 1 (7.12 0.10) to a low in dd 16 (6.47 0.10). In Trial B, there were no differences in overall acceptability (P > 0.05). Thiamine levels were independent of trt, dd and trt x dd when analyzed by HPLC. Multivitamin microcapsule treatments did not have an effect on sensory characteristics when added to ready-to-eat meat products. Thus, multivitamin microcapsules may be added to frankfurter formulations to increase functional properties without adverse affects on sensorial properties.Item Development, functionality, and consumer acceptance of a novel ready-to-eat lamb leg product(2012-12-15) Coty, Barbara Lynn; Coty, Barbara Lynn; Braden, Kirk W; Braden, Kirk W; Branham, Loree A.; Salisbury, Mike; Mowrer, Robert; Angelo State University. Department of Agriculture.The objective was to determine an ideal formulation for maximal acceptability and functionality of a ready-to-eat lamb leg product, evaluated by sliceability, sensorial attributes, lipid oxidative stability (TBA), and consumer analysis. Lamb legs (n=160) underwent two aging treatments (21d and 42d) and one of four marinations (Control, American, Caribbean, or Moroccan). Sliceability and TBA were not affected by marination (P >0.05). Cook loss was affected by marination and aging (P<0.05). Marination by aging affected initial (IJ) and sustained juiciness (SJ), flavor intensity, and overall acceptability (P<0.05), but not IJ, SJ, or warmed-over flavor (P>0.05). Control was juiciest and most accepted while American had most intense flavor (21d). American was juiciest and had most intense flavor and acceptance (42d). Consumer analysis of flavor, overall acceptability, and willingness to purchase was affected by marination (P<0.05); American had the highest values for all attributes. Consumers most frequently ranked the American marination treatment as most liked.