TY - JOUR
T1 - Scientific and technological aspects of fish product development. Part I
T2 - Handshaking instrumental texture with consumer preference in burgers
AU - Kasapis, Stefan
AU - Al-Oufi, Hamed S.
AU - Al-Maamari, Sultan
AU - Al-Bulushi, Ismail M.
AU - Goddard, Stephen
PY - 2004/11
Y1 - 2004/11
N2 - Traditional fish burgers are made mostly with added starch but fail to meet consumer expectations of eating quality characteristics. Improved formulations, however, can offer a new marketing position in the area of processed fish products. Promising functional ingredients that can improve organoleptic properties include milk protein, citrus pectin, and bovine gelatin. The large deformation properties of these burgers were identified using compression testing and specific attributes were related to the overall acceptability of the product on the basis of a hedonic scaling method. The quality of the burgers was further manipulated by introducing additional ingredients to the formulation, e.g., soya protein, κ-carrageenan, frozen vegetables, and dried fruits. Distinctive upper and lower bounds of the values of hardness, firmness, adhesiveness, and the ratio of inflectional to maximum stress were defined in relation to optimum sensory acceptability of the product.
AB - Traditional fish burgers are made mostly with added starch but fail to meet consumer expectations of eating quality characteristics. Improved formulations, however, can offer a new marketing position in the area of processed fish products. Promising functional ingredients that can improve organoleptic properties include milk protein, citrus pectin, and bovine gelatin. The large deformation properties of these burgers were identified using compression testing and specific attributes were related to the overall acceptability of the product on the basis of a hedonic scaling method. The quality of the burgers was further manipulated by introducing additional ingredients to the formulation, e.g., soya protein, κ-carrageenan, frozen vegetables, and dried fruits. Distinctive upper and lower bounds of the values of hardness, firmness, adhesiveness, and the ratio of inflectional to maximum stress were defined in relation to optimum sensory acceptability of the product.
KW - Compression testing
KW - Fish burgers
KW - Hydrocolloids
KW - Sensory evaluation
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U2 - 10.1081/JFP-200032935
DO - 10.1081/JFP-200032935
M3 - Article
AN - SCOPUS:6344267163
SN - 1094-2912
VL - 7
SP - 449
EP - 462
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 3
ER -