Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers

Raija-Liisa Heiniö, Annikka Mustranta, Martina Lille, Raija Lantto, Kati Katina, Liisa Lähteenmäki

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Abstract

Perceived flavour and texture attributes of ready-to-eat, stored beefburgers after microwave oven heating were studied by sensory descriptive profiling and instrumental texture profile. Based on an experimental design, three enzymes, each on three concentration levels, were added to the patty dough, improvement of the sensory quality of the beefburgers being the objective. The sensory profiles of the microwavable beefburgers could be modified by enzyme treatments. A roasted, crispy surface was generated using high exopeptidase activity containing protease alone or together with transglutaminase, and small exopeptidase addition alone balanced the flavour.
Original languageEnglish
Title of host publicationState-of-the-Art in Flavour Chemistry and Biology
Place of PublicationGarching
Pages469-472
Publication statusPublished - 2005
MoE publication typeA4 Article in a conference publication
Event7th Wartburg Symposium on Flavour Chemistry &​ Biology - Eisenach, Germany
Duration: 21 Apr 200424 Apr 2004

Conference

Conference7th Wartburg Symposium on Flavour Chemistry &​ Biology
CountryGermany
CityEisenach
Period21/04/0424/04/04

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    Heiniö, R-L., Mustranta, A., Lille, M., Lantto, R., Katina, K., & Lähteenmäki, L. (2005). Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. In State-of-the-Art in Flavour Chemistry and Biology (pp. 469-472).