FLAVOR OF COOKED, GROUND TURKEY PATTIES WITH ADDED SODIUM TRIPOLYPHOSPHATE AS PERCEIVED BY SENSORY PANELS WITH DIFFERING PHOSPHATE SENSITIVITY

被引：13

作者：

CHAMBERS, E

BOWERS, JR

SMITH, EA

机构：

[1] The Sensory Analysis Center, Department of Foods & Nutrition, Kansas State Univ, Manhattan, Kansas, 66506-1407, Justin Hall

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期

关键词：

TURKEY; PHOSPHATE; SENSORY; FLAVOR; STORAGE; STP;

D O I：

10.1111/j.1365-2621.1992.tb05531.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The flavor of cooked, ground turkey patties, with and without sodium tripolyphosphate, was profiled by two panels. One panel had a lower threshold for STP in ground turkey. Flavor profiles indicated that turkey patties without phosphate had more intense protein, serumy, brothy, and metallic character and less intense turkey and soapy character than the samples with phosphate. Both panels found similar characteristics for turkey with added phosphate, although the characteristics had a slightly different order of appearance. The panel with a lower threshold for STP found a more intense soapy character that tended to linger in the phosphate-treated samples.

引用

页码：521 / 523

页数：3

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