Consumers consider juiciness one of the most important quality attributes of burgers and this paper describes a functional protocol for the instrumental analysis of juiciness and other parameters, on raw and cooked burger (meat or textured vegetable protein based). The sensory evaluation is considered as the gold standard. The expense, and the difficulty to organize panel tests, regardless of whether the panelist are trained professionals or consumers, have led to the development of instrumental methods for assessing juiciness. Distribution of fluid is also responsible of sensory differences between meat and TVP burger so it’s necessary to measure this parameter to correlate with sensorial results to increase their efficiency, reduce cost and to improve eating quality. The protocol is organised to reduce analysis time, the quantity of sample, to increase measured parameters and to improve their correlations by standardising the operating conditions, including the development of dedicated instruments. On the fresh/thawed product were measured: total moisture content, thawing loss, and ash. By the Meat Cooking Shrinkage method were measured: shrinkage, fluid and fat loss, fluid to the mouth and the specific cooked fluid content. Using WHCtrend method, on the raw and cooked homogenised product, were measured: initial and final area, halo, and free fluid, as parameters to describe the water holding capacity. Also, pH, temperature, back extrusion (texture profile analysis) and specific raw fluid content were measured. Fat, protein, fatty acid and NIR spectrum were measured after freeze-drying the homogenised product. Two groups of parameters, the specific fluid content, and the back extrusion, seem to give interesting indications about the behaviour of the fluid content from the raw product to the consumer’s mouth. This protocol associated with sensory analysis, could be useful to improve the eating quality of both meat and plant-based burgers.

Correlation between instrumental and sensory analysis to evaluate Juiciness of plant-based burger

Salvatore Barbera;Alberto Brugiapaglia;Sara Glorio Patrucco
;
Sonia Tassone;Sabah Mabrouki
2022-01-01

Abstract

Consumers consider juiciness one of the most important quality attributes of burgers and this paper describes a functional protocol for the instrumental analysis of juiciness and other parameters, on raw and cooked burger (meat or textured vegetable protein based). The sensory evaluation is considered as the gold standard. The expense, and the difficulty to organize panel tests, regardless of whether the panelist are trained professionals or consumers, have led to the development of instrumental methods for assessing juiciness. Distribution of fluid is also responsible of sensory differences between meat and TVP burger so it’s necessary to measure this parameter to correlate with sensorial results to increase their efficiency, reduce cost and to improve eating quality. The protocol is organised to reduce analysis time, the quantity of sample, to increase measured parameters and to improve their correlations by standardising the operating conditions, including the development of dedicated instruments. On the fresh/thawed product were measured: total moisture content, thawing loss, and ash. By the Meat Cooking Shrinkage method were measured: shrinkage, fluid and fat loss, fluid to the mouth and the specific cooked fluid content. Using WHCtrend method, on the raw and cooked homogenised product, were measured: initial and final area, halo, and free fluid, as parameters to describe the water holding capacity. Also, pH, temperature, back extrusion (texture profile analysis) and specific raw fluid content were measured. Fat, protein, fatty acid and NIR spectrum were measured after freeze-drying the homogenised product. Two groups of parameters, the specific fluid content, and the back extrusion, seem to give interesting indications about the behaviour of the fluid content from the raw product to the consumer’s mouth. This protocol associated with sensory analysis, could be useful to improve the eating quality of both meat and plant-based burgers.
Tehnth European Conference on Sensory and Comsumer Research "Eurosense 2022 A Sense of Earth"
Turku Finland
13-16 September 2022
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TVP burger; correlations; chemical-physical parameters; sensorial parameters.
Salvatore Barbera , Alberto Brugiapaglia, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1881586
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